Seafood Cream Soup With White Chedder
Why I Love This Recipe
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.
Ingredients You'll Need
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