Shrimp Soup

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

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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

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.