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CAJUN MIRLITON AND SHRIMP SOUP 
3 celery stalks, chopped
1 bunch green onions, chopped
2 med. onions, chopped
1/2 lb. Tasso, diced
8 mirlitons, peeled & diced (raw)
1 stick butter
3/4 c. flour
4 cans chicken broth
1 tbsp. Polander's chopped garlic
1/2 tbsp. J.D.'s Vegetable Magic
1 tsp. marjoram
2 tbsp. fresh parsley, chopped
1 qt. water
1 tsp. salt
1/2 tsp. white pepper
3 lbs. shrimp, peeled
3 oz. sherry
8 oz. whipping cream

Melt butter in large pot on medium heat. Add flour and stir constantly for five minutes. Add onions, celery, green onions and garlic and cook for five minutes, stirring occasionally. Add chicken broth. Mix well. Add Vegetable Magic, Cajun seasoning, marjoram and parsley. Stir well. Cook uncovered 30 minutes. Add 2 quarts water, salt, pepper, shrimp, Tasso, mirlitons and sherry. Cook 45 minutes to 1 hour or until mirlitons are soft. Add cream and cook for 10 additional minutes. Allow to sit for 30 minutes before serving.
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