SHRIMP AND VEGETABLE SOUP
Shrimp aids in warming the body and enhancing Kidney energy. Winter is the Kidney’s season, so a perfect time to have it. Adding ginger enhances it’s warming essence.
[cooked-sharing]
1 inch ginger root, chopped
2 garlic cloves
1 tablespoon olive oil
3 potatoes, peeled and cubed
4 carrots chopped
3 celery stalks, chopped
1 teaspoon mushroom powder
1/2 teaspoon celery salt
11 ounces cream of mushroom soup
Salt and pepper to taste
1 tablespoon cornstarch
12 large shrimp, chopped
1
On medium heat, warm the garlic and ginger in a large pot for about 3 minutes.
2
Stir in the olive oil.
3
Stir in the potatoes, carrots, celery, mushroom seasoning and celery salt.
4
Add the boiling water, and bring to a simmer.
5
Stir in the mushroom soup , lower the heat and cover. Allow to cook until the veggies are tender.
6
Salt and pepper to taste.
7
Just before serving, mix the cornstarch with 2 tablespoons of water in a separate bowl.
8
Drop the shrimp pieces in the mixture, coating them well.
9
Drop the pieces into the soup and slow boil for 1-2 minutes then serve.
CategorySoups
Ingredients
1 inch ginger root, chopped
2 garlic cloves
1 tablespoon olive oil
3 potatoes, peeled and cubed
4 carrots chopped
3 celery stalks, chopped
1 teaspoon mushroom powder
1/2 teaspoon celery salt
11 ounces cream of mushroom soup
Salt and pepper to taste
1 tablespoon cornstarch
12 large shrimp, chopped
