Low-fat Mushroom and Shrimp Bisque

Ingredients:
3/4 lb. medium shrimp, shell-on
1 onion, chopped
1 carrot, peeled and sliced
1 stalk celery, with leaves, sliced
1/2 cup dry white wine
1/2 tsp. black peppercorns
1 bay leaf
1 tbsp. olive oil
1/4 lb. white mushrooms, sliced
1/2 green bell pepper, cored, seeded and chopped
1/4 cup scallions, chopped
2 tbsp. fresh parsley, chopped
1/4 cup all-purpose flour
1 1/2 cups 1% lowfat milk
1/4 cup sour cream, nonfat or reduced fat
1/8 tsp. dried dill weed
1/4 cup dry sherry
1 tbsp. fresh lemon juice
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 dash hot sauce

Preparation Instructions:
Estimated Time: 70 minutes

Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.

In a large heavy saucepan, combine the shrimp shells with about half the onion, all the carrots, celery, wine, peppercorns and the bay leaf. Add the water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1-1/2 cups; set aside.

In the same saucepan, heat oil over medium heat. Add mushrooms, green peppers, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until the flour starts to turn golden, about 2 to 3 minutes. Slowly stir in milk and the reserved shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, dill, sherry and lemon juice; stir over low heat until heated through; do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.

Serves: 6



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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.