Shrimp Bisque

• 1/4 lb. butter
• 1/2 c. diced onion
• 1/2 c. finely diced celery
• 1 c. sliced, fresh mushrooms
• 1 c. diced shrimp
• 1 pt. fish stock
• 1/2 scant c. flour
• 1 pt. whole milk (warm)
• 1/2 c. tomato puree
• salt and pepper to taste
• 2 Tbsp. sherry

1. Heat half the butter in a nonstick skillet until it bubbles. Add celery, onion, mushrooms and shrimp; saute only until the onion is clear and the celery a little pliable.
2. Add fish stock. Melt the other half of the butter in a 2-quart saucepan and stir in the flour to make a roux.
3. Add warm milk, stirring constantly, until mixture thickens and is thoroughly blended.
4. Combine with the fish stock mixture, tomato puree and salt and pepper to taste. If too thick, a bit more milk and splash in sherry.
5. Serve hot.

butter, onion, celery, mushrooms, shrimp, fish stock, flour, milk, tomato puree, salt, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355162 (may not work)