This creamy and satisfying Seafood Newburg Soup is made with your favorite mix of seafood and flavored with vegetables, sherry, and Old Bay.
- 1 pound potatoes
- 3 stalks celery
- 8 ounces white mushrooms
- 1 yellow onion
- 4 scallions
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 tablespoon Old Bay seasoning, plus more for serving
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 pounds cod or other white fish
- 3 tbsp flour
- 1/4 cup dry sherry
- 3 cups vegetable broth
- 3 cups half and half or cream
- toast, for serving
Peel and chop the potato. Roughly chop the celery, mushrooms, onion, and scallions. Heat the olive oil and butter in a large pot over medium heat. When the butter has melted, add the vegetables, bay leaf, salt, and Old Bay and cook for about 10 minutes, stirring occasionally.
While the vegetables cook, chop the shrimp and fish into bite-sized pieces. Sprinkle the flour over the pan and stir to coat. Cook for about a minute, then add in the sherry and cook a minute more. Add the broth and seafood. Bring to a simmer and cook for about 7 minutes until the fish and shrimp are cooked through. Stir in the cream and heat through. Discard the bay leaf.
Serve the soup topped with scallions, a side of toast, and a sprinkle of Old Bay.
You can use whatever mix of seafood you prefer, whether that includes lobster, shrimp, crab, clam, or white fish, just keep the total amount the same.
For a lighter soup, use all milk. For a richer soup, try all cream. But I like to get the best of both and use half and half.
- Category: Soups & Stews
- Cuisine: American
Keywords: shrimp, cod, potatoes, mushrooms, celery