Shrimp Bisque

• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup water
• 1/2 cup heavy whipping cream
• 1 tablespoon chili powder
• 2 teaspoons sodium-free chicken bouillon granules
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 cup sour cream
• Fresh cilantro, cubed avocado and additonal shrimp, optional

1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

onion, olive oil, garlic, flour, water, heavy whipping cream, chili powder, chicken bouillon granules, ground cumin, ground coriander, shrimp, sour cream, fresh cilantro

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