| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood, American, Soups | 6 | Servings |
INGREDIENTS
| 1/2 | c | Celery-diced fine |
| 1/2 | c | Onion-diced fine |
| 1 | c | Mushrooms-fresh, sliced |
| 1 | c | Shrimp-diced |
| 1 | pt | Fish stock |
| 1/2 | c | Flour(scant) |
| 1 | pt | Milk-whole,warm |
| 1/2 | c | Tomato puree |
| Salt & pepper to taste | ||
| 2 | tb | Sherry. or to taste |
INSTRUCTIONS
Heat half the butter in a non-stick skillet un- til it bubbles. Add celery, onion, mushrooms & shrimp. Saute only until the onions are clear & the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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