Thyme, Prawn and Mustard Soup

Thyme, Prawn and Mustard Soup


  • 60g butter
  • 8 green shallots, chopped
  • 1/4 cup plain flour
  • 3 cups water
  • 1-2 tsp chicken stock powder
  • 1/4 cup dry white wine
  • 2tbsp french mustard
  • 1tbsp tomato paste
  • 2tspn chopped fresh thyme
  • 500g green, shelled prawns
  • 3/4 cup cream


  • Melt butter in a large saucepan, add shallots.
  • Stir over medium heat for about 2 minutes or until shallots are soft.
  • Add flour and stir for another 2 minutes.
  • Remove from heat and gradually stir in water, stock cubes, wine, mustard, tomato paste and thyme.
  • Stir over high heat, until mixture boils and thickens.
  • Add prawns and cream and simmer, uncovered for about five minutes or until prawns are tender.


Sandra Souter