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Bisque of Shrimps, Bretonne

  • 1 quart shrimps
  • 2 tbsps. onion
  • 3 tbsps. butter
  • 2 cups white stock
  • 1 tbsp. carrot
  • 2 tbsps. celery
  • 1/4 cup chopped mushrooms
  • salt and cayenne
  • 1 cup white wine
Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes (be patient, you rascal). Press through a sieve. Add wine and serve immediately.
By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.
Submitted by Cassyjean - Torrington, CT Jul 11, 2009 15 min 30 min 45 min


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