1/4 c. butter
6 to 10 fresh mushrooms
1 can condensed cream of shrimp soup
1/4 tsp. pepper
1 1/2 lb. shrimp
1 sm. sour cream
1 tsp. soy sauce

Cook shrimp and devein. Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly and serve over hot rice. Makes 6 servings.