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Shrimp Artichoke Soup
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- #33376
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons butter
1/2 cup thinly sliced mushrooms
2 tablespoons minced onion
2 tablespoons flour
2 cups chicken stock (preferably homemade)
2 1/2 cups half-and-half (fat-free is OK)
1/4 cup dry white wine
1/2 teaspoon salt
2 cans (8.5 ounce size) artichoke hearts, drained and chopped
1/2 pound tiny cooked shrimp, diced
directions
Melt butter in 2-quart saucepan and add mushrooms and onion. Saute for 5 minutes. Stir in flour and cook 2 to 3 minutes.
Gradually stir in stock and cook, stirring often, until thickened. Stir in half-and-half, wine and salt. Stir in artichokes and cooked shrimp. Cook 1 to 2 minutes or until heated through.
Garnish with additional chopped shrimp and chopped parsley, if desired.
added by
redheadedshedevil
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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