Savory shrimp soup

4 servings

Ingredients

Quantity Ingredient
1 medium Onion, chopped
1 large Carrot, chopped PLUS- see nest line
1 tablespoon Dry white wine
1 tablespoon Water
3 cups Hot beef bouillon
1 teaspoon Sage
1 teaspoon Tarragon
10 ounces Pkg frozen peas Salt and pepper to taste
12 ounces Medium shrimp, cooked
¼ cup Evaporated skim milk

Directions

Place onion, carrot, 1 tb wine, and water in Dutch oven. Cook over medium heat until onion is soft. Add bouillon; simmer for 12 minutes.

Add sage, tarragon, and peas. Bring to a boil; reduce heat and simmer for 8 minutes. Puree in blender or food processor and return to pan.

Season with salt and pepper. Add shrimp and simmer for 2 minutes; do not boil. Stir in remaining wine and evaporated milk. Simmer until heated through and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-21-94

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