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Spring Vegetable and Shrimp Soup

6 c Chicken broth
2 c Diced carrots
2 c Thinly sliced asparagus
10 oz Pkg frozen petit peas
1 1/2 lb Shelled cooked tiny shrimp, rinsed
1/2 c Chopped green onions
1/4 c Minced parsley


In a 5 to 6 quart pan over high heat, combine broth and carrots. Bring to boiling. Add asparagus and peas. Simmer unitl asparagus is just tender to bite, about 2 minutes. Meanwhile, in a small bowl, combine shrimp, onions and parsley. Ladle soup into bowls and add shrimp mixture.


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