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Artichoke Shrimp Bisque

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No one will know how easy it is to make this rich soup! I've pumped up canned soup, so everyone will agree you cook like a professional chef!

Serves: 8

Cooking Time: 10 min

Ingredients
  • 2 (10-3/4-ounce) cans cream of shrimp soup, undiluted
  • 3 cups milk
  • 1/2 (16-ounce) loaf mild Mexican-style process cheese spread, cubed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon Beau Monde seasoning (optional)
  • 1 (5-ounce) package frozen cooked small shrimp
Instructions
  1. Combine first 7 ingredients in a Dutch oven; cook over low heat until cheese melts and mixture is hot, stirring often.

  2. Add shrimp; cook 1 minute or until thoroughly heated, stirring often. Spoon bisque into serving bowls.


This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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