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| 1 Tasse | mushrooms fresh, sliced |
| 2 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1/2 Tasse | 10% cream, or milk |
| 1 Dose | (10 oz) cream of mushroom soup |
| 1/3 Tasse | white wine |
| 3 Esslöffel | parmesan grated |
| 2 Packung | (each 7 oz) frozen cooked shrimp Or |
| 2 1/2 Tasse | Cooked chicken or ham |
| 1 Dose | (15 oz) artichoke hearts, drained and halved |
| 1/4 Tasse | Slivered almonds, toasted |
| 1/4 Tasse | Pimento |
| 6 | Patty shells or toast points |
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In saucepan, cook mushrooms in butter and push to one side. Add flour to make roux. Cook a minute, then add cream. Cook over low heat until thickened, stirring constantly. Blend in soup, wine and cheese. Add shrimp and artichokes; heat through. Stir gently. Serve from a chafing dish, garnished with almonds and pimentos, or pour over patty shells or toast points. Serves 6 Typed in MMformat by cjhartlin@msn. Com
Friends Cookbook
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