| 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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