1/2 lb. tiny cooked shrimp, fresh or frozen
1/2 lb. fresh mushrooms, sliced
1 med. onion, chopped
2 tbsp. butter
1/4 c. all-purpose flour
2 c. fish broth, clam juice or chicken stock
1/2 c. 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 c. whipping cream

Purchase cleaned, shelled shrimp, or rinse frozen shrimp under cold water to remove frost. Drain well. Saute mushrooms and onion in butter for 2 minutes or until onion is tender. Stir in flour. Cook 1 minute more over medium heat. Stir in the broth, juice or stock. Add the wine, if used, and bring to a boil. Add salt, thyme, dill weed and mace or nutmeg. Mix well. Add shrimp. Cook until heated through. Stir in cream just before serving. Heat, but do not boil. Garnish soup is desired, with a few thin slices of uncooked mushroom and a small sprig of fresh parsley or dill, if available.