1 qt. water in soup pot

Add: 1/2 onion, chopped 1 tbsp. chicken base 1/2 tsp. Old Bay seafood seasoning 1 tsp. thyme 1/2 tsp. parsley 1/2 tsp. lemon juice 1 3/4 lbs. sm. raw shrimp, shelled and deveined, cut in sm. pieces

Cook all above until onion and celery are tender. Then add 2 quarts milk. Make a roux using 1/8 pound butter melted over low heat. Add 1/4 cup flour, stir until bubbly and smooth, then add to soup mixture. Simmer until slightly thickened. Add 1/8 cup sherry wine. Serve with croutons as garnish.