Shrimp Soup Recipe
Ingredients
3 tablespoons butter
1 cup chopped onion
1 clove garlic, mashed
1 cup chopped green bell pepper
1/2 cup chopped celery
1/4 pound (about 1 1/2 cups) mushrooms, chopped
2 large tomatoes, peeled and chopped
1 pound raw shrimp, peeled and deveined (and chopped if shrimp are medium-sized or bigger)
3 quarts Fish Stock
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon crushed bay leaf
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon chervil
1/4 teaspoon oregano
1/4 teaspoon sweet basil
1/4 teaspoon thyme leaves
Pinch of dill
1 cup sauterne wine
Directions
Melt butter in a large heavy pot over medium-high heat.
Stir and saute the onions, garlic, bell pepper, and celery 4 to 5 minutes to soften and release flavors.
Add the mushrooms and saute 3 or 4 minutes longer.
Finally, add the chopped tomatoes and shrimp.
Pour in the fish stock; add all herbs and spices.
Bring to a boil, then reduce heat to low and simmer 1 1/2 hours, uncovered.
Stir and saute the onions, garlic, bell pepper, and celery 4 to 5 minutes to soften and release flavors.
Add the mushrooms and saute 3 or 4 minutes longer.
Finally, add the chopped tomatoes and shrimp.
Pour in the fish stock; add all herbs and spices.
Bring to a boil, then reduce heat to low and simmer 1 1/2 hours, uncovered.
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