Shrimp and Mushroom Cowder

• 12 lb shrimp, tiny and cooked
• 12 lb mushroom, fresh and sliced
• 1 onion, medium and chopped
• 2 tablespoons butter
• 14 cup all-purpose flour
• 2 cups fish stock
• 12 cup wine, dry white
• 14 teaspoon salt
• 12 thyme leaves, dried
• 12 teaspoon dill, wed
• 14 teaspoon mace
• 12 cup whipping cream

1. Purchase cleaned, shelled shrimp.
2. Drain well.
3. Saute mushrooms and onion in butter for 2 minute or until onion is tender.
4. Stir in flour.
5. Cook 1 minute more over medium heat.
6. Stir in the broth juice.
7. Add the wine, bring to a boil.
8. Add salt, thyme, dill weed and mace.
9. Mix well.
10. Add shrimp.
11. Cook until heated through.
12. Stir in cream just before serving.
13. Heat, but do not boil.
14. Garnish soup if desired with a few thin slices of uncooked mushroom and a small sprig of fresh parsley.
15. Good served with hot french bread or rolls.

shrimp, mushroom, onion, butter, flour, fish stock, wine, salt, thyme, dill, mace, whipping cream

Taken from www.food.com/recipe/shrimp-and-mushroom-cowder-364443 (may not work)