Roasted Red Pepper Bisque with Shrimp Garnish
Saute onions in margarine in stockpot on medium-high heat until crisp-tender. Add red peppers; cook 2 min.| stirring occasionally. Stir in chicken stock. Reduce heat to low; simmer 10 min.| stirring occasionally. Cool slightly. Add to blender| in batches; blend until smooth. Strain and return to stockpot.,Beat cream cheese and flour with electric mixer until well blended. Gradually add to soup| stirring with wire whisk after each addition until well blended. Add whipping cream| salt and pepper; mix well. Cook on medium heat until heated through| stirring occasionally.,For each serving: Ladle 1 cup of the soup into shallow bowl just before serving; top with 2 shrimp.