Authentic Shrimp and Mushroom Bisque

Authentic Shrimp and Mushroom Bisque


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A hint of lemon adds just the right amount of acid to balance this hearty seafood dish. If you want to expand you skills in the kitchen, take on this soup recipe. The aroma coming from the kitchen will astound your whole family.

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Chicago, IL

Serving Size / Yield

4-6 servings


  • 3 Tbsp Butter
  • 1 Small Onion, chopped
  • 3 Tbsp Flour
  • 2½ cups Milk
  • 8 oz Cooked, peeled shrimp (or more, if desired
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 Tbsp Tomato Paste
  • 1 cup Heavy Whipping Cream
  • 2 Tbsp Dry Sherry
  • 1 cup Mushrooms
  • 1/2 Tbs Lemon juice

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Melt butter over medium-low heat; add onions and dill weed. Cook until onions are softened. Stir in flour. Cook, stirring until bubbly for 1 min. Slowly stir in milk. Cook until thickened and bubbly. Add salt, pepper, tomato paste, and heavy whipping cream. Cook for 1 more minute. Remove tails, if present, on shrimp; chop or tear shrimp into small pieces. In separate pan, heat shrimp in sherry just until warm; stir into milk mixture. Add in mushrooms. Finally, add in lemon juice and stir well.

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