Mushroom Shrimp Bisque

• 1/2 cup butter, cubed
• 1 pound medium fresh mushrooms, sliced
• 6 green onions, chopped
• 2 garlic cloves, thinly sliced
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 2 cartons (32 ounces each ) chicken broth
• 2 cups half-and-half cream
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1/4 cup chopped fresh parsley

1. In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer.
2. Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.

butter, fresh mushrooms, green onions, garlic, allpurpose, paprika, cartons, cream, shrimp, parsley

Taken from www.tasteofhome.com/recipes/mushroom-shrimp-bisque/ (may not work)