1 (6 oz.) pkg. long grain and wild rice
1 (3 oz.) can sliced mushrooms, drained, reserve broth
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
Pinch of white pepper
3/4 c. milk
1 (3 oz.) pkg. cream cheese
1 (4 1/2 oz.) can tiny shrimp, drained
1 (10 oz.) pkg. frozen, cooked asparagus

Cook rice according to directions. Meanwhile, make sauce by melting butter over low heat. Mix in flour, salt, and pepper. When bubbly remove from heat and stir in mushroom broth and milk. Cook over medium heat and stir constantly until thickened. Cook 1 minute longer. Add cream cheese, stir with wire whip until smooth. Add half the mushrooms to the sauce. Mix shrimp and remaining mushrooms with rice; spoon over asparagus arranged on platter. Top with sauce. Serves 4.