Mexican Shrimp Bisque

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From taste of home's cooking for 2, fall 2005.

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Steps

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In a large saucepan , saute onion and garlic in oil until tender.

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Stir in flour until blended.

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Stir in the water , cream , chili powder , bouillon , cumin , and coriander.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 5 minutes.

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Cut shrimp into bite sized pieces.

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Add to soup.

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Simmer 5 minutes longer or until shrimp turn pink.

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Gradually stir 1 / 2 cup hot soup into sour cream.

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Return all to pan , stirring constantly.

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Heat through.

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Garnish with fresh cilantro and cubed avocado , if desired.

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Ingredients

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onion, garlic cloves, olive oil, all-purpose flour, water, heavy whipping cream, chili powder, chicken bouillon granules, ground cumin, ground coriander, medium shrimp, sour cream, fresh cilantro, avocado