Cream of Shrimp Soup??

Question

I looked all over for cream of shrimp soup and I cannot find it. So I bought some half and half cream to see if I can make what I'm trying to. Does anyone know how to make the cream of something soup from scratch? Thank you very much!!

The recipe calls for "1 can condensed cream of shrimp soup, undiluted" but I need something to replace it. Also, what exactly does undiluted mean?

Answer 1

You may be looking too hard at the grocery. Often I look through the gourmet sections to no avail and find what I need right under my nose. Plain old Campbell's Soup makes cream of shrimp. And I have found it at every grocery store I have ever shopped in 6 states. I use it for one of my favorite quick dinners(reduced with dijon, white wine, flour and garlic butter, and poured over mashed potatoes and butterflied shrimp).

Give your chain grocery another try...and look at the Campbell's Soup shelf.

Answer 2

Undiluted means straight out of the can, do not add the water. I never heard of cream of shrimp soup, must be something you can only find at specialty stores. I don't know if something like cream of celery or mushroom soup would work, you could then throw some shrimp into it. Might be worth a try. Good Luck!

Answer 3

Undiluted means do not add water.You can buy cream of potatoe soup and add the shrimp to that.If you want to make your own,boil potato,onion,in water til potatoes become mushy.Then add milk when the water cooks out of the potatoes.Stir slowly and watch for the thick soup sticking.Good Luck.

Answer 4

Hi! vato try this one..... it's delicious.....

Shrimp Bisque with Croutons

A bisque usually derives its richness from heavy cream. This version is rendered "creamy" with low-fat milk and flour.

4 slice (1/2 inch thick) French or Italian bread
1 clove garlic, halved
1 cup bottled clam juice or chicken broth
1 pound medium shrimp, peeled and deveined
1 can (8 ounces) no-salt-added tomato sauce
2 cups low-fat (1%) milk
2 tbsp flour
1/2 tsp each dried tarragon, salt, and pepper
1/4 cup chopped parsley

1. Preheat the oven to 400 deg F. Rub the bread with the cut sides of the halved garlic, then cut the bread into 1/2-inch cubes. Place on a baking sheet and bake for 5 minutes or until lightly toasted. Remove and set aside.

2. In a medium saucepan, bring the clam juice and 1/4 cup of water to a simmer. Add the shrimp and cook for 3 minutes or until just done. With a slotted spoon, transfer the shrimp to a bowl. Stir the tomato sauce into the saucepan.

3. In a medium bowl, whisk the milk into the flour, then whisk the mixture into the saucepan. Cook over moderate heat, stirring constantly, for 5 minutes or until the mixture is lightly thickened and no floury taste remains. Stir in the tarragon, salt, pepper, and parsley.

4. Return the shrimp to the pan and simmer for 1 minute or until they are just heated through. Serve topped with the croutons. Serves 4.

~~~~~ Good luck & enjoy! ~~~~~ _;-)