Shrimp and Mushroom Soup
1 pound shrimp
1 pound fresh mushrooms
1 stick butter
3 cups chicken broth
1 tsp dry dill
Flour, about 2 tablespoons
½ pint cream
Peel the shrimp and, if shrimp are large, cut in halves or thirds.
Sauté sliced mushrooms in butter. Add broth and heat.
Add dill, salt and white pepper. Mix flour with a little water
and add a little at a time, stirring and heating until soup
thickens as desired. Cook for five to 10 minutes. Add shrimp
and heat until cooked. Add cream and serve hot.
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