4 lg. sole fillets
Salt, pepper, paprika to taste
4 tbsp. chopped parsley
1 med. onion, chopped fine
1 sm. (5 oz.) can shrimp
1 sm. (3 oz.) can mushrooms
1 tbsp. butter
1 can mushroom soup
1/4 soup can water
2 tbsp. sherry

Sprinkle sole fillets with salt and pepper, paprika, parsley and onion. Chop shrimp and mushrooms and saute in butter. Spread over each fillet. Roll up, fasten with toothpick and place in small shallow casserole. Mix mushroom soup, water and sherry and pour over rolls. Bake at 400 degrees for 20 minutes. Serves 4.