While everything is delicious, this cold shrimp and mushroom soup has everyone asking for more as well as for the recipe. After some hesitation because it has been his (yes, a guy made it) well kept secret for years, he has generously allowed me to share it with all of you. Believe me when I tell you this soup is a real winner!
COLD MUSHROOM AND SHRIMP SOUP
1 pound button mushrooms, sliced
1-1/2 cups water
2-1/2 teaspoons salt
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon ground pepper
2-1/2 cups whole milk
1/2 cup whipping cream
2 cups chopped cooked shrimp
Combine mushrooms, water, and 1 teaspoon salt in saucepan; bring to boil. Reduce heat, cover, and simmer for 10 minutes. Drain mushrooms; reserve liquid.
Saute onion in butter in saucepan until tender. Add flour, remaining salt, and pepper; mix well. Stir in reserved liquid gradually; blend until smooth. Add milk gradually; cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat; stir in cream, shrimp and mushrooms. Chill thoroughly before serving.
Yields about 6 servings. The chef warns that it’s best to not exceed doubling the recipe as it becomes difficult to control the thickening process.
What a surprise to come across a gravesite that indicates an island presence many years ago. How can you not wonder what stories are buried here and what happened to the other people who must have also inhabited the island?
i so appreciate your visit and the comments you leave behind