Yield: 6 Servings
Categories: Seafood, American, Soups
1/2 c Celery-diced fine 1/2 c Onion-diced fine 1 c Mushrooms-fresh, sliced 1 c Shrimp-diced 1 pt Fish stock 1/2 c Flour(scant) 1 pt Milk-whole,warm 1/2 c Tomato puree Salt & pepper to taste 2 tb Sherry. or to taste Heat half the butter in a non-stick skillet un- til it bubbles. Add celery, onion, mushrooms & shrimp. Saute only until the onions are clear & the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot.