June, 1999 - Joanne

Portabella Mushroom and Shrimp Soup Recipe

Adapted from a recipe included with the mushrooms

8oz of Baby Bella or Cremini mushrooms, sliced
.75 lbs of uncooked, shelled shrimp
16oz Whole Tomatoes crushed and strained
2 tbsps butter
8oz Mushroom Stock (Pacific)
½ c Milk
Herbs (dill and shallots)

Saute Peeled shrimp in butter until pink. Add mushrooms then 1 minute later add mushroom stock. Cook 2 minutes then add tomatoes. Season at each stage of cooking. Bring to a high simmer for 5 mins then add milk. Bring again to a simmer and serve with a dusting of whatever herbs you used as garnish.

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