This is a very delicate and creamy bisque that has a very smooth taste.
- Carbohydrate 12.260453125 g
- Cholesterol 62.38578125 mg
- Fat 14.4937703125 g
- Fiber 0.305000004544854 g
- Protein 11.0544484375 g
- Saturated Fat 4.84179875 g
- Serving Size 1 1 Serving (204g)
- Sodium 1090.72 mg
- Sugar 11.9554531204551 g
- Trans Fat 0.8237915625 g
- Calories 223 calories
Step-by-step
- Add soups, milk, butter, and garlic to pot and bring to boil for five minutes. Stir occasionally.
- (Optional) While that is cooking saute a few shrimp in a Tsp of butter and garlic. This you will use as a garnish, if you choose. (Note: Shrimp don't cook for very long, once the shrimp begin to curl, they are done. Usually done in 5 min.)
- Once soup mixture boils add 1/2 lb of shrimp and worcestershire sauce. Bring to slight boil.
- Serve over rice. (I didn't do this, I served it as a soup.)
Pale orange and velvety, this soup carries the distinct aroma of butter-rendered crustaceans balanced by the savory depth of mushroom stock and evaporated milk. Achieving the right consistency relies entirely on maintaining a gentle heat during the boiling stage so the dairy fats do not separate. When boiling soups containing canned mushroom bases and concentrated milk, moderate the burner so large, violent bubbles never form, which prevents scorching at the bottom of the pot. Monitoring the heat distribution ensures the liquid reduces evenly without developing unwanted burnt notes. Assessing seafood doneness requires visual and tactile awareness rather than guesswork. Crustaceans undergo a rapid protein transformation when heated, turning opaque white with pink edges. Shrimp are fully cooked when they curl into a loose, open letter C shape and feel firm to the touch; leaving them in the simmering liquid even two minutes longer will turn the delicate flesh rubbery. Sautéing a separate portion of shellfish in butter beforehand provides a contrasting texture for garnish. Because shellfish proteins toughen upon reheating, storing leftovers requires gentle handling. Cool the base quickly within two hours and keep it sealed in the refrigerator for up to three days. Reheat individual portions slowly over low heat, stirring continuously, and avoid bringing the dairy back to a rolling boil to prevent curdling.
