shrimp bisque with mushrooms, cashews and low carb dunking chips

Shrimp bisque was something I was dreaming about for days… Thinking this was because I was about to have it at some obscure new restaurant I had yet to discover (we only just moved here) or that I would manifest it into existence by just obsessing about it. I realized instead…

In the end, what you can’t find you make.

You Will Need:

  • Shrimp (frozen or fresh)
  • Heavy Whipping Cream
  • Mushrooms (button, white)
  • Celery
  • Cashews
  • Sweet Onion
  • Low Sodium Chicken Broth
  • Salt, Pepper
  • Mission Carb Balance Wraps
  • Olive Oil Spray
  • Parmesan (optional)
  • Parsley

I use for most if not all of my recipes, the Philips Soup Maker so if you don’t have one please use your preferred method of making soup (blender, immersion blender, etc).

I got peeled and deveined shrimp, but they were frozen so in order to prepare them I went ahead and threw about 10 in a bowl with lukewarm water and left them to defrost.

In the meantime, I cut some mushrooms and celery (I think this should be to taste) and threw them and two handfuls of cashews into the soup maker. You can, if you’re using a soup pot, use this opportunity to bring in more flavor by cooking down the mushrooms and celery with some olive oil and when soft, add your liquid and cashews.

I added everything to the soup maker – including the shrimp when they were mostly defrosted. I used all but one quarter of the box of broth, adding the rest of the amount to the fill line (what would be about a quarter cup) of heavy whipping cream, salt and pepper to taste – set it to cook and blend.

If you’re using a pot, cook all but the heavy whipping cream (using the whole broth box) and after blending when everything is softened, you can add the cream to taste along with the seasonings.

While the soup cooks, get out a wrap per person and knife.

Cut the wraps into dipping sized pieces, spray them with the olive oil and set your oven on 350 to cook till the pieces are browned and crispy to your liking. Alternatively you can use the toast feature on your oven like I did and choose the color you’d like (I like these extra crispy).

You want a really creamy consistency of the soup in the end…

This is what it will look like on the stovetop:

Taste and see after topping with your parmesan and parsley if you need nothing additional. We didn’t…

Choose a deep bowl to sufficiently dunk those yummy crispy points in and if you wanted to, you could also add a few cooked shrimps you could have put with the mushrooms and celery in the beginning. You would just set aside the shrimp to top when ready.

(Another option would be to use potatoes instead of cream – or cashews alone instead of cream or potatoes if Keto isn’t of interest to you.)

The next time you’re craving something go ahead and just make it. Now that I have I’m sure it’ll be the next thing I see at a menu; just how life works!

5 Comments Add yours

  1. ohiocook says:

    This looks so good!

    Liked by 1 person

    1. 🍀 It was!!!! Creamy and just what this cold weather demanded!!


    2. THANK YOU! ☺️


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