Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 86

 1 quart shrimps 2 tablespoons onion 3 tablespoons butter 2 cups white stock 1 tablespoon carrot 2 tablespoons celery ¼ cup chopped mushrooms salt and cayenne 1 cup white wine

Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes. Press through a sieve. Add wine and serve immediately.

By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.