Looks like it has been almost 2 weeks since my last posting.....I must be having a great time because time is certainly flying by! Actually, I spent those 2 weeks painting and cooking, preparing for the painting exchange party held at my house last night.

Today, I am the very proud owner of a JoAnne Carlton original oil painting! That is me, the short one on the back row, holding my new painting. Tomorrow I am going to have it framed so it will be hanging soon!
Each artist brought an appetizer or a dessert to add to the table....and we ate well! My job was to prepare two pots of soup. I decided to make 1)Beef Tortellini Soup and 2)Smoked Shrimp Soup. The beef turned out pretty darned good, but I am afraid to say the smoked shrimp was a disaster! I have made this soup many times, always with great success. As I served it last night, I kept wondering what in the world was wrong. Normally a rich creamy soup with a medium thick consistency, this batch was thin, a pathetic excuse for the real thing. As the guests were arriving, I finally shrugged my shoulders and prayed there would be enough of the beef soup to feed everyone.
It wasn't until today, as I was putting away the clean dishes and wine glasses, it hit me like a bolt out of the blue...........I didn't put in the boiled potatoes before I blended the soup! No wonder it was thin!
The original recipe came from Cricket's, an unusual "restaurant" in Spring Hill, Kansas. Cricket's is no longer open, but at one time, had a great business. She would open her home on weekends, prepare whatever she chose to serve, and her tables were packed at all times. She took reservations up to a year in advance! Her Smoked Shrimp Soup was a favorite of her customers.
I hope you try it....but be careful to use all of the ingredients!

Smoked Shrimp Soup
4 cups chicken broth
2 1/2 pounds peeled and diced potatoes
2 medium to large onions, diced
1 1/2 cups chopped celery
2 pounds Velveeta, diced
4 cups milk
1  16oz can stewed tomatoes, pureed
1 can Ro-tel tomatoes with peppers, pureed
1/2 bottle Wright's Liquid Smoke
1 1/2 pounds cooked and peeled salad shrimp

Cook potatoes, onions and celery in chicken broth until tender. Puree in blender until smooth. Pour into top of double boiler and combine with the Velveeta and whisk until melted. Stir in milk, tomatoes, Ro-tel, and liquid smoke. Pepper to taste. Simmer about 45 minutes.
Add shrimp and gently simmer an additional 10 minutes.
Serves 12