As others have said, a very good "base" recipe. I start the soup with 1/2 c. margarine, in which I saute the onion (I actually use frozen seasoning blend-onion, celery, peppers) and 2 cloves wirth of chopped garlic. Once softened, I sprinkle with about 2T. flou, and then break it with about 3/4c milk. In go the soups, chicken broth, milk, spices and corn. I add about a tsp. of crab and shrimp boil and, if I want the soup to be a bit heartier, I put in diced potatoes. Let them slow cook in the soup and stir frequently. Once the potatoes have softened, I add the shrimp. They only need to be cooked about 5-7 minutes. Overcooked shrimp are yucky! It only takes me about 40 minutes to cook and turn out much better. Not as "canned" tasting. Oh, and cut some green onions in right before serving!
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As others have said, a very good "base" recipe. I start the soup with 1/2 c. margarine, in...