Close
Ingredients
| chicken broth: 3 cups |
| frozen peas: 1/2 cup (carrots) |
| onions (chopped): 1 Tbl |
| black pepper: 1/8 tsp |
| non-fat half and half cream: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| peeled chestnuts: 8 oz |
| Dijon mustard: 1 tsp (Snipped fresh parsley) |
Cream of shrimp soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
1. In a large saucepan or Dutch oven combine vegetable broth or chicken broth, peas and carrots, green onion, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 5 minutes or until vegetables are tender.
2. Meanwhile, gradually stir half-and-half or light cream into flour until smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more. Stir in shrimp and mustard; heat through. If desired, garnish each serving with parsley. Makes 4 servings.