Shrimp and Mushroom Soup

By Michelle Antonacci
@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.

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Ingredients

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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

Step-by-Step

1Take first six ingredients and place in the pot, cover with water , about 10 cups, and simmer to make a broth.
2After broth is done strain your broth into clean pan. Remove your cooked shrimp and put back into broth. Discard the rest.
3Add your sliced mushrooms, celery and bell pepper slices into the broth and simmer until cooked. Add lime juice and salt.
4Serve 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.