Cream Of Shrimp Soup

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This recipe is from a restaurant, satterfield's, located in new roads, louisiana. It is great served with hot, buttered, crusty french bread on a cold winter night.

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Steps

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In large heavy pot melt butter and saut onions , bell pepper , celery and garlic until soft.

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Add thyme , rosemary , salt , black pepper , cayenne pepper , worcestershire sauce and crushed bouillon cubes.

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Simmer for 5 minutes.

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Add flour mixing well and cook for 2-3 minutes.

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Add cream and milk and whip with whisk until completely blended.

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Cook over low heat until mixture thickens , stirring.

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Adjust seasonings , if necessary.

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Add corn and cook for 5 minutes , stirring.

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Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.

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Ingredients

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onions, celery ribs, butter, garlic, thyme, rosemary, corn, shrimp, chicken bouillon cubes, flour, heavy whipping cream, milk, worcestershire sauce, salt and black pepper, ground cayenne pepper