1 lb. shrimp
1 tbsp. salad oil
1 (2.4 oz.) pkg. leek soup
4 tbsp. butter
1 (12 oz.) pkg. mushrooms
1 1/2 c. long rice
) can chicken broth
1 sm. head radicchio, torn in sm. pieces

Cook shrimp in salad oil and 2 tablespoons soup mix until pink. Remove. In saucepan cook mushrooms until tender. Add chicken broth and remaining soup mix and 1 1/4 cups water and rice. Heat to boil, reduce heat and cover. Simmer 20 minutes. Return shrimp to mixture and heat through. Stir in radicchio. Serves 4.