Add thyme, parsley %26amp; seafood. Cook until shrimp is pink %26amp; seafood cooked, 5 to 6 minutes.
Add cream %26amp; wine.
Season to taste with salt %26amp; pepper. Heat through.
Let the soup cool %26amp; refrigerate for a minimum of 1 hr to let the flavours blend properly.
Re-heat soup thoroughly when ready to serve using microwave or med-low heat on the stove top, stirring constantly as to not scald the soup.
Makes about 10 servings.
