Shrimp and Mushroom Soup

Michelle Antonacci

By
@Huniibeekeeper

I had a pound of shrimp thawed and was going to make something totally different for dinner and my hubby decided to go hunting, so I had to do somethingn with it and decided I was in the mood for soup again. This came out really tasty. And didnt take long at all to cook.


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Ingredients

1 lb
medium sized shrimp, cleand, save skins
3
stalks celery
3
pieced of crystallized ginger
1
small package button mushrooms
1
onion, sliced in half, skin on
1
whole bay leaf
1
red bell pepper sliced into very thin strips
3-4
celery stalks sliced, with leaves
1
small package of baby portabella mushrooms sliced
2 tsp
lime juice
2 tsp
salt
1 lb
tiny pasta , cooked and drained

Directions Step-By-Step

1
Take first six ingredients and place in the pot, cover with water , about 10 cups, and simmer to make a broth.
2
After broth is done strain your broth into clean pan. Remove your cooked shrimp and put back into broth. Discard the rest.
3
Add your sliced mushrooms, celery and bell pepper slices into the broth and simmer until cooked. Add lime juice and salt.
4
Serve over the pasta, I used spaghetti elbows, which I found in amish country, I wouldnt add pasta to broth, it will just soak it all up.

About this Recipe

Other Tag: Quick & Easy