HOT SOUP: If you like the taste of dill, you will be delighted with this soup recipe.

DILLED SHRIMP CHOWDER:

¼ lb. mushrooms, sliced                                             

2 onions, chopped                  

2 tbsp. butter                                                               

1 cup dry white wine  

2 tbsp. snipped fresh dill                                            

1 cup 18% cream

8 cups fish or chicken stock                                       

salt and white pepper

½ lb. shrimp, shelled, de-veined and diced                 

1 tbsp. brandy

snipped dill to garnish

In a large saucepan, melt butter over moderate heat. Add onions and mushrooms and cook for 8-10 minutes, or until soft. 

Add white wine and dill and bring liquid to a boil. Add cream and stock. Cover pot, reduce heat and simmer mixture for 20 minutes. Add shrimp and cook over low heat for 5 minutes more.

Ladle soup into 8 heated serving bowls. Add a dash of brandy to each serving, and garnish with snipped dill to serve.