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Shrimp Soup with Sherry

This rich soup makes a great first course when small servings are just right. It's an elegant addition to any holiday menu. —Marilyn Graner, Metairie, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 serving's

Ingredients

  • 1/4 cup sliced green onion
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 pinch cayenne pepper
  • 2 cups half-and-half cream
  • 1 cup chicken broth
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon hot pepper sauce
  • 1/8 teaspoon Worcestershire sauce
  • 1-1/4 cups cooked small shrimp, peeled and deveined
  • 1/4 cup dry sherry or additional chicken broth
  • Salt and pepper to taste

Directions

  • In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.
Nutrition Facts
1 cup: 333 calories, 22g fat (14g saturated fat), 153mg cholesterol, 439mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 15g protein.

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Reviews

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Average Rating:
  • Kristanna1
    Nov 5, 2015

    Amazing soup, will definitely make it again . Very simple to make

  • dublinlab
    Jun 17, 2013

    I made this using seafood broth instead of chicken and used dry sherry. It was delicious. Everyone enjoyed it.