This soup has a wonderful delicate flavor. Most bisque type cream soups are high in fat and calories but this one is a calorie bargain!

1 tablespoon butter or margarine
1 large onion, chopped
1 teaspoon minced garlic
1 can (46 ounces) fat-free chicken broth
1/2 cup white rice
2 tablespoons tomato paste
12 ounces cooked or uncooked shrimp, divided
2 cups fat-free or regular half and half
1/4 teaspoon white pepper
salt to taste
dash cayenne pepper to taste
2 tablespoons dry sherry, optional

In a large saucepan or soup pot, melt butter, Add onion and cook until translucent. Add garlic and cook 1 minute. Add broth and rice. Cook 20 minutes or until rice is very tender. Add tomato paste and 4 ounces of the shrimp. Heat through. Using a hand-held immersion blender, puree soup. Add half and half and white pepper -- when ready to serve add remaining shrimp. Heat through. Add salt and cayenne pepper to taste. Add sherry if desired.

Serves 6

Nutritional Information per serving:

Calories 180

Fat, gm. 3

Protein, gm. 16

Carbs, gm. 20

Cholesterol, mg. 115

Fiber, gm. 0.7