Mushroom, roasted red pepper and shrimp soup
- Main Ingredient: Various Seafood Shrimp Various Fish
- Preparation: Roasted
- Course: Various soups and stews
- Yield:
Mushroom, roasted red pepper and shrimp soup ingredients
- 3 T butter
- 1 lb Fresh white mushrooms
- Sliced
- 1⁄2 c Finely chopped onion
- 1 T Minced garlic
- 2 Jars (7 ½ oz each) roasted
- Red peppers, drained
- 1 c Clam juice
- 8 oz Medium shrimp, peeled and
- Deveined
- 1⁄2 c Heavy Cream
- 1 T Chopped parsley
- 1 T Granulated sugar
- 1⁄2 T Salt
- 1⁄4 T Ground black pepper
Cooking Mushroom, roasted red pepper and shrimp soup
1. In medium saucepan, over medium-high heat, melt butter.
2. Add mushrooms, onion and garlic; cook, stirring frequently, about 6 minutes, until mushrooms are tender and liquid evaporates.
3. In blender or food processor, blend about half the mushroom mixture with roasted red peppers about 1 minute, until nearly smooth; set aside.
4. To saucepan with remaining mushroom mixture, add clam juice and 1 cup water; bring to a boil over high heat.
5. Add procesed mushroom mixture and shrimp; reduce heat to medium-low.
6. Simmeri about 3 minutes, until shrimp are pink.
7. Stiri in cream, parsley, sugar, salt and pepper.
8. Serve immediately.
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