shrimp and mushroom soup

(1 rating)
Recipe by
Michelle Antonacci
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.

(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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