o 20 minutes.
Mix shrimp bisque with an equal amount of
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Pull heads off shrimp.
In 4 quart saucepan
Melt butter in a 6-quart pot.
Saute onion, celery, carrots, and garlic for 8 minutes.
Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
Stir flour into half and half and add to soup.
Heat to boiling. Stir in shrimp and remove from heat.
Puree soup and pour into a clean pot.
Keep warm and serve, or chill and reheat.
Garnish with watercress springs and a few shrimp if desired.
In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute.
Stir.
Cook slowly with top on, stirring often.
Add 1 1/2 cups water, 2 cups
chicken broth and 1 can shrimp bisque.
Cook 20 minutes.
Blend cornstarch with cold water.
Add shrimp.
Cook 15 minutes.
Serve over rice.
Serves 6 or 8.
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
alf-and-half & bring soup back to a slightly rolling
.Add the garlic and shrimp shells and cook for 2
Rinse shrimp and set them aside.
ver medium heat. Stir in shrimp shells; cook, stirring, until shells
Combine all soups; bring to a boil.
Add cream, shrimp and sherry.
Serves 4 to 6.
Can also use crabmeat or imitation crabmeat with the shrimp to make Seafood Bisque.
ool.
In a large soup pot, melt the 1/2
ells. Cover the shrimp and refrigerate. Heat
ater to help thicken the soup, but I don't find
br>Mix in most of shrimp (reserve 6 for garnish).
ven over medium heat. Add shrimp and saute until just cooked
Stir soups and milk in heavy saucepan over low heat.
Add green onions, celery and garlic.
Season with Worcestershire sauce and Tabasco sauce.
Add mushrooms and shrimp; simmer 20 minutes or until shrimp are done.
Add Madeira.
Season with salt, pepper and parsley.
Crab meat may be used instead of shrimp.
Serves 8.