3 c. water
1/2 c. chopped onion
1 c. diced potatoes
1 tbsp. chopped parsley
1 c. shredded carrots
1/2 c. chopped celery
1 lb. shrimp, cooked
2 c. milk
2 tbsp. flour
8 oz. cream cheese, cut up
2 tbsp. butter
1 tsp. salt
1 tbsp. Worcestershire sauce

Precook shrimp, saving 1 cup water from shrimp. Combine 2 cups water with 1 cup of shrimp water. Add carrots, onion, celery, potatoes, salt and pepper, Worcestershire sauce and parsley. Bring to a boil, reduce heat and cook covered 15 minutes. Stir in cream cheese until melted and add milk.

Blend together butter and flour and add to bisque. Stir in shrimp (other seafood, if desired). Cook and stir until mixture thickens and bubbles. Serves 6-8.