CREAMY ARTICHOKE & SHRIMP SOUP
Degree of Difficulty: 1
Makes 1 gallon

3 tablespoons butter
1 (10-ounce) package shredded carrots
1 (50-ounce) can cream of mushroom soup
7 cups milk
3 cups drained and coarsely chopped Chef's Harvest® Quartered Artichoke Hearts
1 ½ teaspoons curry
¾ teaspoon black pepper
1 lb. cooked bay shrimp
Chopped parsley for garnish

In a stockpot, melt butter; sauté carrots for 2 to 3 minutes or until crisp-tender.

Reduce heat and whisk in soup, milk, artichokes, curry, and pepper. Simmer, stirring occasionally, for 20 to 30 minutes or until heated through.

Add shrimp and cook additional 1 to 2 minutes.

To serve, ladle soup into bowls and garnish with parsley, if desired.