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Shrimp Soup

3 onions, chopped
1/3 c. margarine
4 peeled tomatoes, peeled and chopped (can use canned whole tomatoes)
6 sm. potatoes, grated
8 tbsp. uncooked rice
3 c. shrimp stock or chicken broth
1/4 tsp. oregano
1/2 gallon whole or 2% milk
1/2 c. half & half
8 oz. cream cheese
Beau Monde to taste
3 lb. lg. shrimp


Cook onions and tomatoes in margarine until tender. Add potatoes, shrimp stock, rice, and milk. Cook until rice and potatoes are done. Add rest of ingredients and heat through. Be careful as it will scorch. 12 servings.


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