Shrimp and Mushroom Soup

Michelle Antonacci


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 vote



  • 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
  • 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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About Shrimp and Mushroom Soup

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