Shrimp and mushroom bisque
- 1 1/2 pounds small shrimp, cleaned and deveined,
- 1 cup dry white wine,
- 1 cup water,
- 1 pound fresh mushrooms, cleaned, chopped,
- 1 tablespoon chicken bouillon granules,
- 1/2 teaspoon nutmeg,
- 1/4 cup all-purpose flour,
- 1/4 cup butter,
- 2 cups light cream,
- 2 tablespoons dry sherry,
- Creole seasoning, to taste.
Instructions:
Put shrimp and water in blender (a third at a time) and process until very finely chopped. Set aside.
- In large saucepan, saute mushrooms in butter until liquid evaporates.
- Remove from heat. Stir in flour to coat. Slowly stir in wine. Add bouillon powder, seasonings and shrimp mixture.
- Simmer, covered, for 10 minutes, stirring often. Add cream and heat thoroughly.
- Do not boil. Add sherry. Just before serving, garnish with fresh parsley or chives.
- Enjoy Shrimp and mushroom bisque!