Recipe - New Orleans Shrimp And Squash Bisque

2 md Onions
6 cup Chicken stock
2 small Carrots, thinly cut or sliced up
2 tablespoon Dill
1 teaspoon Tabasco
Salt & pepper to taste
2 tablespoon Unsalted butter
4 md Yellow squash
2 md Potatoes, minced
2 teaspoon Worcestershire sauce
One half pound Cooked shrimp

In a large sauce pan, saute onions in butter, add stock, squash, potatoes
and carrots. Cook until vegetables are tender. Cool and puree in blender.
Return bisque to stove and add remaining ingredients. Bring to boil for 2
minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if
desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini