Shrimp Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), mashed | |
| Green bell pepper | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/4 pound, chopped | |
| Tomatoes | 2 Large, chopped | |
| Raw shrimp | 1 pound, deveined | |
| Fish stock | 3 Quart | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Bay leaf | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Tarragon | 1/4 Teaspoon | |
| Chervil | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Sweet basil | 1/4 Teaspoon | |
| Thyme leaves | 1/4 Teaspoon | |
| 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.
Chef
