Busters Recipes

Cream of Shrimp Soup
Dijon-style mustard seasons this fancy seafood soup.
3 cups vegetable broth or chicken broth
1-1/2 cups loose-pack frozen peas and carrots
3 tablespoons thinly sliced green onion
1/8 teaspoon pepper
Dash ground nutmeg
1 cup half-and-half or light cream
3 tablespoons all-purpose flour
8 ounces cooked, peeled and deveined shrimp, coarsely chopped
1 teaspoon Dijon-style mustard
Snipped fresh parsley (optional)
In a large saucepan or Dutch oven combine vegetable broth or chicken broth,
peas and carrots, green onion, pepper, and nutmeg. Bring to boiling. Reduce
heat and simmer, covered, about 5 minutes or until vegetables are tender.
Meanwhile, gradually stir half-and-half or light cream into flour until
smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium
heat until bubbly; cook and stir for 1 minute more. Stir in shrimp and
mustard; heat through. If desired, garnish each serving with parsley. Makes4
servings.

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