1/2 lb. mushrooms or 1 (4 oz.) can sliced mushrooms
2 scallions (including tops) sliced
1 tbsp. butter
1 can cream shrimp soup
1/2 c. light cream
2 to 3 c. cut up cooked seafood (crab, whitefish, lobster, scallops, shrimp, red snapper or any of your favorites)
1/4 c. shredded sharp Cheddar cheese

Saute mushrooms and onions in butter, add soup, heat slowly. Blend in seafood and cheese. Heat, stirring often. Serve over rice or fine noodles. Makes 4 to 6 servings.