Creamy Shrimp Vegetable Soup
Servings: 8 [1 cup / 250 mL each]
IngredientsPreparation
  • 3 1/2 cups [875 mL] zucchini slices [approximately 1 pound - 454 g]
  • 1 cup [250 mL] carrot slices
  • 1/2 cup [125 mL] chopped celery
  • 1/2 cup [125 mL] green onion slices
  • 1/2 cup [115 g] butter
  • 1 tablespoon [8.75 g] flour
  • 1 3/4 cups [440 mL] milk
  • 2 cups [500 mL] water
  • 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
  • 1/2 cup [125 mL] dry white wine, or more water
  • 1/2 cup [125 mL] sour cream
  • 2 teaspoons [10 mL] dry chicken broth concentrate
  • 1 [4 1/2-ounce / 128-g] can cocktail shrimps, drained
  • Thin peeled or not cucumber slices, to decorate
  • Melt butter into a large heavy casserole.
  • Soften together zucchini and carrot slices, chopped celery and green onion slices stirring often for approximately 20 minutes.
  • Stir in flour, then milk.
  • Still stirring, bring mixture to a slow boil.
  • Pour mixture into the bowl of a blender; cover and puree mixture until smooth.
  • Using the same casserole, mix together water, cream of mushroom soup concentrate, dry white wine or more water, sour cream and dry chicken broth concentrate.
  • Stir in vegetable puree and drained cocoktail shrimps.
  • Reheat bisque without boiling.
  • Serve immediately, each serving garnished with thin cucumber slices.