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SHRIMP BISQUE SOUP 1 c. chopped celery 1 c. diced potato 1/2 c. chopped onion 2 c. milk 2 Tbsp. all-purpose flour 1 (8 oz.) pkg. frozen precooked shrimp, thawed 2 Tbsp. butter In saucepan, combine celery, potatoes, onions, 1 cup water, 1/2 teaspoon salt and dash of pepper. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until potatoes are tender, stirring occasionally. Blend milk and flour; stir into potato mixture. Add shrimp and butter. Cook and stir until thickened and bubbly. Garnish with snipped parsley, if de- sired. Makes 4 servings. (I usually double the recipe.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |