DAWN’S SHRIMP & CALIFORNIA MEDLEY BISQUE

Dawn’s Shrimp & California Medley Bisque

serves 4

Came up with this recipie when I had a craving for broccoli cheese soup but wanted to cut the fat and try something new!

2 cups chicken broth or use water and boullion

1/3 cup minced white or yellow

2 TBLSp.’s unsalted butter

1 1/2 cups frozen California Medley frozen veggies (broccoli, cauliflower, sliced carrot, sliced yellow carrot)

2 cups medium sized shrimp detailed

1 1/2 cups 1 or 2% milk

1/4 cup low fat cream cheese

2 TBLSP.’s flour

1 cup shredded provolone/mozzerrella mix

few sprinkles of italian seasoning with garlic

will need a small chopper or food processor to puree cooked shrimp and veggies

In a medium sauce pan melt the butter and saute onion and shrimp on medium heat, then add broth or water with boullion and frozen veggies, turn heat down a little and allow frozen veggies to cook and broth to simmer for about 10 minutes, stirring occasionally. With a slotted spoon remove cooked shrimp and veggies to a seperate bowl and then puree in food processor. I used a small 2 cup chopper for mine. Whisk the cold milk and flour together and then pour and whisk into the broth, simmer on low, then add the pureed shrimp and veggies as it slightly thickens add the cream cheese and the shredded cheese stirring constantly, once cheese is melted it’s ready to serve.