1 (10 oz.) can cream of mushroom soup
1 can tiny shrimp, drained
1/4 c. milk
1 (8 oz.) pkg. cream cheese
1 can mushroom pieces, drained

Heat mushroom soup in top of double boiler. Add cream cheese and stir until blended. Add shrimp and mushrooms; heat for 5 minutes. Add milk and heat. Serve in a fondue pot with pieces of French bread.