Cream of Shrimp Soup

This is an easy and tasty shrimp soup.  For a little variety you could add mushrooms, oysters, or corn.  Super easy!

3 tablespoons butter

1 onion, chopped

2 stalks celery, chopped

2 lbs. shrimp (use 1 lb. at a time) – can also use crawfish

2 cups heavy cream

1 bay leaf

1 tablespoon flat leaf parsley, chopped

1 tablespoon Worcestershire sauce

1 cup white wine

1/2 tablespoon dry Thyme

1 cup water

Tabasco

Salt and Pepper

Saute vegetables until clear, add all other ingredients and 1 lb shrimp.  Combine well.  Let cool for a few minutes and then purée in the blender.  Put back on fire and add remaining 1 lb shrimp that you’ve chopped coarsely.   Cook on medium low heat for about 3-5  minutes.  Serves 6. 

I used this soup in my Cajun Crawfish Casserole in lieu of canned shrimp soup.

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Filed under Celebration, Entree, Fish / Seafood, Holiday, Soup

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