1/2 lb. cooked shrimp (scallops or crabs or any combination of)
1/2 lb. fresh mushrooms, sliced
1 med. onion, chopped
2 tbsp. butter
1/4 c. flour
2 c. fish broth, clam juice or chicken stock
1/2 c. dry white wine (optional)
1/4 tsp. salt
1/2 tsp. dill weed
1/2 tsp. thyme
1/4 tsp. mace or nutmeg
1/2 c. whipping cream

Saute mushrooms and onions in butter for 2 minutes. Stir in flour. Continue cooking for 1 minute to make roux. Slowly stir in broth, add wine. Add remaining ingredients, mix slowly until thickened. Add shrimp. Stir in cream just before serving.