1 lb. shrimp meat
1/2 lb. fresh mushrooms
2-3 tbsp. butter
1 tbsp. lemon juice
Salt and pepper to taste
2 cans condensed cream soup
1 can water chestnuts
2 tbsp. sherry wine

Peel and slice mushrooms, season with salt, pepper and lemon juice. Cook in skillet with butter 3-4 minutes. Push mushrooms to one side and add shrimp. Cook 1-2 minutes until they curl. Add 2 cans of soup (mushroom, celery, or vegetable). Heat thoroughly. Thin, if necessary, with milk or cream. Add sliced water chestnuts and sherry. Serve hot on steamed rice.