Dutch Shrimp Soup

• 4 tablespoons butter
• 5 tablespoons flour
• 1 (14 1/2 ounce) can chicken broth
• 3 cups milk
• 1/4 cup whipping cream
• 1/4 cup finely chopped parsley
• 1 teaspoon paprika
• 1 teaspoon dill weed
• 3 tablespoons lemon juice
• 5 tablespoons tomato paste
• 1 lb cooked small shrimp

1. Melt butter in a 5-quart pot over medium-high heat; add flour and cook, stirring, until mixture is bubbly.
2. Remove from heat and gradually stir in broth; return to heat and cook, stirring, until sauce is smooth, thick and boiling.
3. Stirring constantly, gradually add milk and cream; then stir in parsley, paprika, dill, lemon juice, and tomato paste.
4. Cook just until heated through, about 2-3 minutes.
5. Stir in shrimp and cook for 1 more minute.

butter, flour, chicken broth, milk, whipping cream, parsley, paprika, dill weed, lemon juice, tomato paste, shrimp

Taken from www.food.com/recipe/dutch-shrimp-soup-85908 (may not work)