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Cream Of Shrimp Soup

Yield 2 quarts


  • 2 pounds uncooked medium shrimp, peeled, deveined, and halved
  • 1/2 cup butter or margarine
  • 1/4 teaspoon garlic powder
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 cups whipping cream
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons chopped chives

How to Make It

  1. Sauté shrimp in butter and garlic powder in a large Dutch oven 5 minutes; remove shrimp with a slotted spoon, and set aside. Reserve pan drippings.

  2. Add flour to pan drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream, broth, and bay leaf; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and chives. Remove and discard bay leaf.

  3. Ladle soup into individual serving bowls; serve warm.

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