Shrimp And Mushroom Soup Recipes

SHRIMP IN MUSHROOM CREAM SAUCE

Steps:

• Melt 2 tbs of the butter in a large skillet over medium-high heat. Add the shrimp and cook until it's pink and opaque on both sides; remove from pan and set aside.
• Add the remaining tablespoon of butter to the pan. Turn the heat up to hight. Add the chopped mushrooms and garlic, cooking until the mushrooms begin to sear.
• Mix the soup and cream in a small bowl, then pour into the pan. Add the cheese and heat until the soup mixture just begins to boil. Place the shrimp back in the skillet and heat through. Garnish with some chopped fresh parsley if desired.
• Serve immediately over basmati rice.

SHRIMP AND MUSHROOM SOUP

Steps:

• 1. Take first six ingredients and place in the pot, cover with water , about 10 cups, and simmer to make a broth.
• 2. After broth is done strain your broth into clean pan. Remove your cooked shrimp and put back into broth. Discard the rest.
• 3. Add your sliced mushrooms, celery and bell pepper slices into the broth and simmer until cooked. Add lime juice and salt.
• 4. Serve over the pasta, I used spaghetti elbows, which I found in amish country, I wouldnt add pasta to broth, it will just soak it all up.

MUSHROOM, SHRIMP, AND WINTER MELON SOUP

Steps:

• Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
• Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
• Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
• Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
• Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

MUSHROOM SHRIMP BISQUE

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.