MUSHROOM SHRIMP BISQUE

Mushroom Shrimp Bisque image

This comforting recipe was born out of my family's love for seafood. For many years I tried to make a restaurant-quality bisque, and I finally got it right. Now it makes an appearance at every holiday. -Deirdre Conley, Yorktown Heights, New York

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Previous Next

Ingredients

1/2 cup butter, cubed
1 pound medium fresh mushrooms, sliced
6 green onions, chopped
2 garlic cloves, thinly sliced
1/2 cup all-purpose flour
1/4 teaspoon paprika
2 cartons (32 ounces each ) chicken broth
2 cups half-and-half cream
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup chopped fresh parsley

Steps:

In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer., Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.

Nutrition Facts : Calories 211 calories, Fat 13g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 804mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.