SHRIMP BISQUE/1H29

      Title: SHRIMP BISQUE/1H29
  Categories: Seafood, American, Soups
       Yield: 6 Servings
  
     1/2 c  Celery-diced fine
     1/2 c  Onion-diced fine
       1 c  Mushrooms-fresh, sliced
       1 c  Shrimp-diced
       1 pt Fish stock
     1/2 c  Flour(scant)
       1 pt Milk-whole,warm
     1/2 c  Tomato puree
       1 x  Salt & pepper to taste
       2 tb Sherry. or to taste
  
   Heat half the butter in a non-stick skillet un- til it bubbles. Add
   celery, onion, mushrooms & shrimp. Saute only until the onions are
   clear & the celery a little pliable. Add fish stock. Melt the other
   half of the butter in a 2-qt. saucepan & stir in the flour to make a
   roux. Add the warm milk, stirring constantly until the mixture
   thickens & is thoroughly blended. Combine with the fish stock
   mixture, tomato puree, salt and pepper. If too thick, correct with a
   bit more milk. Splash in the sherry and serve hot.
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