|Onion||1 Small, finely chopped|
|Celery||1 , finely chopped|
|Carrot||1 , finely grated|
|Canned chicken broth||3 3⁄4 Ounce|
|Canned shrimp||12 Ounce, drained and mashed fine with fork|
|Heavy cream||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Combine butter, onion, celery and carrot in 2-quart casserole.
Microwave 4 to 5 minutes on HIGH, or until onion is transparent, stirring once.
Stir in chicken broth, shrimp and thyme.
Microwave 4 to 6 minutes on HIGH, or until mixture boils.
Strain mixture, pressing as much of the shrimp as possible through sieve.
Return soup to casserole.
Stir in cream and wine.
Microwave 4 to 5 minutes on '6', or until mixture is steaming hot.
Season with salt and pepper to taste.
For ovens without solid state heat control, after adding cream and wine, Microwave 5 to 6 minutes on '5'.