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Shrimp Soup

8 cups chicken stock
1 tablespoon garlic -- diced
2 teaspoons Louisiana hot sauce
1 tablespoon Lea And Perrins
1 cup green onions -- chopped
1 cup parsley -- chopped
1/2 cup celery -- chopped
2 cups white wine -- dry
salt -- to taste
2 pounds shrimp -- chopped

Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat.

Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more.

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