Mushroom~ roasted red pepper & 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 :)