Dixie Crossroads Shrimp Soup Recipe

Fall is my favorite time of year to serve all kinds of soups. This Shrimp Soup recipe is one of my favorites.

Ingredients

• 2 quarts water
• 2 cups potatoes, diced
• 2 tablespoons powdered chicken base
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1 pound rock shrimp, peeled and deveined
• About 3 ounces cornstarch
• Pepper, to taste

Directions

1. Fill soup pot with the 2 quarts water. Bring to a boil. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked. Add shrimp. Bring to a boil once again. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved. Slowly add to soup, stirring continuously. Add pepper. Add no salt.

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• Fresh Tomato Crab Soup
• Corn ala creme soup
• Spicy Cabbage Soup
• Cream Of Crab Soup
• Oyster Bisque

Recipe Categories

• Meal Type: Soup
• Ethnicity: American
• Preparation Time: 15-30 minutes