Cream of Shrimp Soup

3 tb Butter
1 md Onion -- finely chopped
1 md Potato -- finely cubed
2 lb Shrimp -- peeled and deveined
2 c Heavy cream
1 Bay leaf -- crumbled
1 tb Parsley -- chopped
2 Carrot -- finely chopped
1 tb Worcestershire sauce
1 c Dry white wine
1/2 tb Dried thyme
1 c Water
ds Hot sauce
Salt and pepper -- to taste

In a large saucepan, melt the butter over medium heat. Add carrots, onion, celery and potato and saute until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puiree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.

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