Name: Mushroom Shrimp Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings (3 quarts)
Ingredients: 1/2 cup butter, cubed; 1 pound medium fresh mushrooms, sliced; 6 green onions, chopped; 2 garlic cloves, thinly sliced; 1/2 cup all-purpose flour; 1/4 teaspoon paprika; 2 cartons (32 ounces each ) chicken broth; 2 cups half-and-half cream; 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined; 1/4 cup chopped fresh parsley

This comforting recipe was born out of my family's love for seafood. For many years I tried to make a restaurant-quality bisque, and I finally got it right. Now it makes an appearance at every holiday. —Deirdre Conley, Yorktown Heights, New York

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Mushroom Shrimp Bisque

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Yield:12 servings (3 quarts)

Prep:15 min

Cook:30 min

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Ingredients

1/2 cup butter, cubed
1 pound medium fresh mushrooms, sliced
6 green onions, chopped
2 garlic cloves, thinly sliced
1/2 cup all-purpose flour
1/4 teaspoon paprika
2 cartons (32 ounces each ) chicken broth
2 cups half-and-half cream
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup chopped fresh parsley

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Directions

In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer.

Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.

Nutrition Facts

1 cup: 211 calories, 13g fat (8g saturated fat), 113mg cholesterol, 804mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 13g protein.

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