2 md Onions
6 c  Chicken stock
2 sm Carrots, thinly sliced
2 tb Dill
1 ts Tabasco
Salt & pepper to taste
2 tb Unsalted butter
4 md Yellow squash
2 md Potatoes, diced
2 ts Worcestershire sauce
1/2 lb 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.