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Seafood Cream Soup With White Chedder

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Member since 2008
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Serves 6 | Prep Time 30 minutes | Cook Time 30 minutes

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 Pepper
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

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