Quick mussel soup

4 servings

Ingredients

Quantity Ingredient
1 Onion, chopped
1 Leek, finely sliced
1 Stakl celery, fiely chopped
2 tablespoons Butter
3 Cloves garlic, crushed
½ teaspoon Sage
½ teaspoon Salt
⅓ cup Chopped parsley
2 cups Shelled mussels, drained, reserving liquid
1¼ cup Dry white wine
2 cups Fish broth
1 tablespoon Butter, softened
1 tablespoon Flour

Directions

In large pot, brown onion, leek, and celery in 2 tb butter. Add garlic, sage, salt, and parsley. Stir in reserved mussel liquid, wine and broth; bring to a boil, then remove from heat. Mold softened butter and flour together to form a ball; add this in small bits to soup, stirring constantly until soup is smooth. Add mussels; heat thoroughly. Serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94

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