Irresistible Shrimp Mushroom Bisque
The weather is getting a little cooler, so it is time to break out some of my tried and true soup recipes. There is nothing like a bowl of hot soup on a cool evening. Pair it with a salad and some crusty bread and you have a delicious and simple supper.
SHRIMP-MUSHROOM BISQUE
2 T. Chopped green onion
1/4 C. Butter
1/4 t. Mustard (dry)
1/4 t. Salt
1/4 C. Flour
2 C. Milk
1 Egg yoke
2 T. Cooking Sherry
1 Can (4 oz.) Mushroom slices
1 Can (4-1/2 oz.) De-veined Shrimp
Cook onion in butter until soft. Blend in mustard, salt & flour. Slowly stir in milk. Cook & stir until mixture boils & thickens. Add undrained cans of shrimp & mushrooms. Beat Sherry & egg yoke together. Stir small amount of hot soup into egg mixture, then add to soup. Heat slowly until piping hot.
I’ll be sharing this at the following:
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