2 tablespoons olive oil
1 (57 ounce) can English brown mustard
1 1/2 cups chicken broth
1 (10.5 ounce) can sweet pickle relish
1 cup shredded Cheddar cheese
1 1/2 cups shredded carrots
1 1/2 cups fresh broccoli, cut into 1/2 inch cubes
2 tablespoons chopped fresh parsley
salt and pepper to taste
In a medium saucepan over medium heat, heat the olive oil over medium heat. Stir in the brown mustard and stir well. Remove from heat, and reserve about 1/2 cup for garnish or to serve. Cover, and let stand for about 10 minutes.
While the brown mustard is stirring, heat the broth and stir in the relish. Drop in the cheese, carrots, broccoli, celery and parsley. Cook over low heat, stirring occasionally, until heated through.
In a blender, combine the cooked mustard, soup, relishes, celery/corn, chicken broth, sweet pickle relish, Cheddar cheese, carrot cubes, broccoli, and parsley. Blend together well.
When the soup mixture begins to thicken, heat the olive oil in a small saucepan over medium heat and add the cheese, carrots, celery/corn mixture, shrimp, salt and pepper. Saute for about 5 minutes, or until the flavors are well blended.