Mushroom, roasted red pepper and shrimp soup

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 pounds Fresh white mushrooms,
Sliced
½ cup Finely chopped onion
1 teaspoon Minced garlic
2 Jars (7 1/2 oz each) roasted
Red peppers, drained
1 cup Clam juice
8 ounces Medium shrimp, peeled and
Deveined
½ cup Heavy cream
1 tablespoon Chopped parsley
1 teaspoon Granulated sugar
½ teaspoon Salt
¼ teaspoon Ground black pepper

Directions

In medium saucepan, over medium-high heat, melt butter. Add mushrooms, onion and garlic; cook, stirring frequently, about 6 minutes, until mushrooms are tender and liquid evaporates. In blender or food processor, blend about half the mushroom mixture with roasted red peppers about 1 minute, until nearly smooth; set aside. To saucepan with remaining mushroom mixture, add clam juice and 1 cup water; bring to a boil over high heat.

Add procesed mushroom mixture and shrimp; reduce heat to medium-low. Simmer about 3 minutes, until shrimp are pink. Stir in cream, parsley, sugar, salt and pepper. Serve immediately.

From Womens Day Meals in Minutes typed by jessann :) Posted to MM-Recipes Digest V3 #327 From: jessann doe <jessann@...> Date: Thu, 28 Nov 1996 22:12:20 -0600

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