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  Mushroom~ roasted red pepper & shrimp soup
 
Yield: 4 Servings
 
3 tb Butter      1 lb Fresh white mushrooms Sliced
1/2 c Finely chopped onion      1 ts Minced garlic
2 Jars (7 1/2 oz each) roasted Red peppers drained      1 c Clam juice
8 oz Medium shrimp peeled and Deveined      1/2 c Heavy cream
1 tb Chopped parsley      1 ts Granulated sugar
1/2 ts Salt      1/4 ts Ground black pepper
 In medium saucepan over medium-high heat melt butter. Add mushrooms onion and garlic; cook stirring frequently about 6 minutes until mushrooms are tender and liquid evaporates. In blender or food processor blend about half the mushroom mixture with roasted red peppers about 1 minute until nearly smooth; set aside. To saucepan with remaining mushroom mixture add clam juice and 1 cup water; bring to a boil over high heat. Add procesed mushroom mixture and shrimp; reduce heat to medium-low. Simmer about 3 minutes until shrimp are pink. Stir in cream parsley sugar salt and pepper. Serve immediately. From Womens Day Meals in Minutes typed by jessann :)

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