Shrimp Bisque Soup from Gurney's Restaurant

"This is a rich and delicious bisque from Lloyd and Nancy Gurney/Gurney's Restaurant in Hailey, Idaho. I found the recipe in Sun Valley Celebrity and Local Heroes Cookbook. Serving size is esimated because it wasn't listed. Keep in mind, you'll want seconds..."
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Ready In:
1hr 30mins




  • Melt butter in a 6-quart pot.
  • Saute onion, celery, carrots, and garlic for 8 minutes.
  • Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
  • Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
  • Stir flour into half and half and add to soup.
  • Heat to boiling. Stir in shrimp and remove from heat.
  • Puree soup and pour into a clean pot.
  • Keep warm and serve, or chill and reheat.
  • Garnish with watercress springs and a few shrimp if desired.

Questions & Replies

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  1. halloweencat01
    I just finished making this for dinner tonight we are having it with home made dinner rolls using recipe# 202552 by kittencal ( I have made them seveal times and they melt in your mouth!) I really like the Bisque I put it in my crock pot to keep it warm for dinner cause we all have crazy schedules ( that way everyone can eat when they get home and it will be hot) It turned out so thick and creamy! It will def hit the spot on this cold day. I think it was even better after simmering in the crock pot on just keep warm for a few hours it seemed to really bring out the shrimp flavor. Thanks so much for this recipe I will be making it again!!!
  2. Chef53Kathy
    After researching all 49 nrecipes on 'Zaar for a shrimp bisque i decided on this one. I was disappointed......there was not much shrimp flavor even though I sauteed the shrimp shells in the butter before adding the veggies as most bisque recipes suggest. I even used more shrimp than needed and kept some whole to add to the soup. I may try again but will have to modify this to creat more flavor.


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