Best 2 Shrimp And Mushroom Soup Recipes

Shrimp and mushroom soup is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a special occasion. The combination of shrimp and mushrooms creates a savory and flavorful soup that can be enjoyed by people of all ages. This article will give you the best shrimp and mushroom soup recipe that will leave you craving for more. So get ready to tantalize your taste buds with this delectable soup!

Here are our top 2 tried and tested recipes!

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP image

Categories Mushroom Shellfish Quick & Easy

Yield Makes approximately 10 one cup servings

Number Of Ingredients 12

Ingredients

Cream of Mushroom with Oyster and Shrimp Soup
(M.O.S.S. Soup)
In a skillet, melt one 4 oz. Stick of butter. Stir in approximately 1/3 c. of sifted flour.
Use whisk to stir on med-high heat to make roux.
After about 8 - 10 min., add in 1 ½ c. of hot water and stir.
Add 1 pt. Heavy whipping cream and 1 pt. whole milk.
Fry about ½ of a 10 oz. pkg. of Portobello mushrooms and add to soup when done. Melt one lg. Beef Bouillon cube in about ½ c. boiling water and add to soup. Add one 10 oz pkg. of frozen chopped spinach and three lg. bay leaves to soup, let simmer.
Poach one lb. fresh, shucked oysters and one lb. fresh, cleaned, peeled shrimp. Add to soup after poaching for approximately
8 minutes. Add one tablespoon of Lea and Perrins Worcestershire Sauce, salt and pepper to taste.
Simmer soup for 10 minutes while stirring. Makes about 10 servings.
Michael S. McCullough
New Orleans, LA 12/07/04

Steps:

Easy to prepare, this soup is a breeze and should only take about 20 minutes to one half hour to prepare.

SHRIMP AND MUSHROOM SOUP

Shrimp and Mushroom Soup image

I had a pound of shrimp thawed and was going to make something totally different for dinner and my hubby decided to go hunting, so I had to do somethingn with it and decided I was in the mood for soup again. This came out really tasty. And didnt take long at all to cook.

Provided by Michelle Antonacci

Categories Seafood

Number Of Ingredients 12

Ingredients

1 lb medium sized shrimp, cleand, save skins
3 stalks celery
3 pieced of crystallized ginger
1 small package button mushrooms
1 onion, sliced in half, skin on
1 whole bay leaf
1 red bell pepper sliced into very thin strips
3-4 celery stalks sliced, with leaves
1 small package of baby portabella mushrooms sliced
2 tsp lime juice
2 tsp salt
1 lb tiny pasta , cooked and drained

Steps:

1. Take first six ingredients and place in the pot, cover with water , about 10 cups, and simmer to make a broth.
2. After broth is done strain your broth into clean pan. Remove your cooked shrimp and put back into broth. Discard the rest.
3. Add your sliced mushrooms, celery and bell pepper slices into the broth and simmer until cooked. Add lime juice and salt.
4. Serve over the pasta, I used spaghetti elbows, which I found in amish country, I wouldnt add pasta to broth, it will just soak it all up.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcrowd the pot when cooking the shrimp and mushrooms. This will prevent them from cooking evenly.
Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
Add the cream and milk slowly, whisking constantly to prevent curdling.
Season the soup to taste with salt, pepper, and other spices.
Serve the soup immediately, garnished with fresh parsley or chives.

Conclusion:

This shrimp and mushroom soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp and mushrooms. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this shrimp and mushroom soup a try. You won't be disappointed!