Shrimp Soup

By Ulli Stachl Television Food Producer, Food Stylist and Culinary Consultant

Ingredients

  • 3 cups veggie or fish stock
  • 1 10-oz pkg frozen winter squash, defrosted
  • 4 shiitake mushroom caps ,sliced
  • 1/4 onion, sliced
  • 1 bay leaf
  • 1 lb small raw, peeled shrimp.
  • Fresh dill for topping, optional

Directions

In a large pan, heat the stock, squash, shiitake mushrooms, onion and bay leaves and simmer for 10 minutes. Stir in the shrimp and cook for 2 more minutes. If desired, sprinkle with fresh dill before serving.Makes 4 servings.