Creamy Shrimp Florentine Soup
Perfect for a cold winters night dinner. This soup can be made in a pinch, if using frozen shrimp. For a creamier and richer version use cream. Enjoy!
½ pound fresh or frozen peeled, cooked shrimp
1 cup fresh mushrooms, sliced
3/4 cup onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil, butter or margarine.
3 tablespoons gluten free all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper (or more to taste)
Salt to taste
1 bay leaf
16 ounces of gluten free chicken broth (Check label for allergens!)
1 cup half-and-half, milk or light cream
2 cups fresh spinach, torn into pieces (or use baby spinach instead)
¾ cup Gruyere cheese (about 3 ounces)
Thaw shrimp if necessary. Rinse well and set aside.
Heat olive oil (butter or margarine) over medium high heat. Cook mushrooms, onion and garlic until soft and tender. Stir in flour, bay leaf, nutmeg, pepper & salt. Add chicken broth and half-and-half (or milk/cream). Cook, stirring constantly until mixture is thickened and bubbling.
Add the shrimp and cook for 3 more minutes. Add the spinach and cheese and cook just until spinach wilts and cheese melts. Remove bay leaf before serving. Serve piping hot.
Makes 4 servings.