Shrimp Bisque

• 1 can cream of celery soup
• 2 cans mushroom soup
• 2 soup cans milk
• 1/2 c. celery, chopped fine
• 1 tsp. Worcestershire sauce
• 3 Tbsp. Madeira wine
• 1 tsp. pepper
• 4 green onions and tops, chopped
• 1 (4 1/2 oz.) button mushrooms
• 1 clove garlic, minced
• 1/4 tsp. Tabasco sauce
• 1 1/2 lb. raw peeled shrimp
• 1/2 tsp. salt
• chopped parsley

1. Stir soups and milk in heavy saucepan over low heat.
2. Add green onions, celery and garlic.
3. Season with Worcestershire sauce and Tabasco sauce.
4. Add mushrooms and shrimp; simmer 20 minutes or until shrimp are done.
5. Add Madeira.
6. Season with salt, pepper and parsley.
7. Crab meat may be used instead of shrimp.
8. Serves 8.

cream of celery soup, mushroom soup, milk, celery, worcestershire sauce, madeira wine, pepper, green onions, button mushrooms, clove garlic, tabasco sauce, shrimp, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937649 (may not work)