shrimp and mushroom soup

(1 rating)

review

Recipe by

Michelle Antonacci

@Huniibeekeeper

Medina, OH

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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(1 rating)

Ingredients For shrimp and mushroom soup

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

How To Make shrimp and mushroom soup

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.
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shrimp and mushroom soup

Ingredients For shrimp and mushroom soup

How To Make shrimp and mushroom soup

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