Ingredients

Preparation

1/2 lb tiny cooked shrimp, fresh or frozen
1/2 lb fresh mushrooms, sliced
1 medium onion, chopped
2 tbsp butter or margarine
1/4 cup all-purpose flour
2 cups fish broth, clam juice or chicken stock
1/2 cup dry white wine, optional
1/4 to 1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp dill weed
1/4 tsp mace or nutmeg
1/2 cup whipping cream

2.  Sauté mushrooms and onion in butter for 2 minutes or until onion is tender.  Stir in flour.  Cook 1 minutes more over medium heat.

3.  Stir in the broth, juice or stock.

4.  Add the wine, if used, and bring to a boil.  Add salt, thyme, dill weed and mace or nutmeg.  Mix well.

5.  Add shrimp.  Cook until heated through.  Stir in cream just before serving.  Heat, but do not boil.

6.  Garnish soup if desire, with a few thin slices of uncooked mushroom and a small sprig of fresh parsley or dill, if available

Al's Tip:  Cut thyme in half and add a little extra flour