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Shrimp Wild Mushroom Soup Recipe

Sunday, November 29, 2009

                                                     Shrimp Wild Mushroom Soup Recipe

Shrimp Wild Mushroom Soup Recipe Ingredients

1⁄4 cup olive oil

1 large onion, thinly sliced

3⁄4 pound mixed wild mushrooms (such as porcini, portabello, or cremini—but not shiitake), cleaned and thinly sliced

1⁄2 cup dry vermouth

3 tablespoons tomato paste

4 cups fish stock, or 3 cups vegetable stock plus 1 cup clam juice 2 teaspoons minced thyme

3⁄4 pound small shrimp (more than 55 per pound), peeled and deveined

1⁄4 cup chopped parsley
Salt and freshly ground black pepper to taste

Shrimp Wild Mushroom Soup Recipe Cooking Description

1.Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onion and cook, stirring often, until soft and aromatic, about 4 minutes.

2.Add the remaining 2 tablespoons oil and allow it to heat for 30 seconds. Add the mushrooms and cook, stirring often, until they give off their juices, about 2 minutes. Continue to cook, stirring occasionally, until the juices are reduced to a glaze and the pan is nearly dry. Add the vermouth. Cook until the pan is nearly dry again.

3.Add the tomato paste and stir until well combined. Stir in the stock and thyme, raise the heat to high, and bring the soup to a boil.

4.Add the shrimp. Immediately turn the heat to low, and simmer the soup for 4 minutes, or until the shrimp are pink and firm. Stir in the parsley. Season with salt and pepper. Serve immediately.Shrimp Wild Mushroom Soup Recipe


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