Shrimp and Mushroom Soup

By Glady Birdsong Based on a recipe by Frank Davis. 1/1 2011

Ingredients

• 1 lb. raw shrimp, peeled and chopped
• 1 lb. (2 boxes) baby Portabella or brown mushrooms, chopped
• 1 stick butter
• 2 slices onion, chopped
• 3 cups chicken broth
• 1 tsp. dry dill
• salt/pepper to taste
• 2 TBsp flour
• 2 cups half and half

Instructions

1. Peel and chop shrimp.
2. Chop mushrooms.
3. Melt butter in soup pot.
4. Add onion, and sauté until soft.
5. Add mushrooms, and sauté until soft.
6. Add flour and sauté about 2 minutes.
7. Stir in broth and cook 10 minutes.
8. Add shrimp and heat until just pink – no more than 5 minutes.
9. Set aside to cool until near time to serve.
10. Add half and half, heat.
11. Test for salt & pepper.
12. Prepare for rave reviews.
13. Even better next day.