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Shrimp Soup

ethnic, seafood, soups

8 cup chicken stock
2 teaspoon louisiana hot sauce
1 cup green onions, chopped
1/2 cup celery, chopped
1 single salt, to taste
1 tablespoon garlic, diced
1 tablespoon lea & perrins
1 cup parsley, chopped
2 cup white wine, dry
2 lb shrimp, chopped

Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally.

Yield: 1 servings

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