Seafood Cream Soup With White Chedder
6 cups Heavy Cream
2 cups White Wine
4 whole Portobello Mushrooms (chopped)
1/2 Grated Fresh Onion
4 Fresh Basil leaves
1 Clove Garlic Crushed
Pinch Sea Salt
1 cup White Chedder Shredded
Crab Meat and Scallops
Mix all liquids to a simmer, add spices and cheese.
Wait until cheese thins and add crab and scallops.
Let continue simmering for about 20 minutes to cook fish.
Serve hot with crusty bread
Pairs Well With
I had a lovely broth one night at a restraunt and told my husband it would have been better as a cream soup. So I went and created my own version from what I could remember of the flavors.