Creamy Shrimp Bisque

• 2 Tbsp. margarine or butter
• 1 c. sliced fresh mushrooms
• 2 Tbsp. sliced green onions
• 1 clove garlic, minced
• 1 (10 1/2 oz.) can condensed chicken broth
• 1 lb. frozen shelled and deveined shrimp
• 3 Tbsp. all-purpose flour
• 1/2 c. light cream
• 1/3 c. Chablis or other dry white wine
• 1 Tbsp. chopped fresh parsley

1. In a 10-inch skillet over medium heat, in hot margarine, cook mushrooms, green onions and garlic until tender, stirring occasionally.
2. Add broth and shrimp.
3. Heat to boiling.
4. Meanwhile, in a cup, stir together flour and cream until well blended.
5. Stir into broth mixture.
6. Cook until mixture boils and thickens, stirring often.
7. Add wine and parsley; heat through.
8. Makes 4 cups or 4 servings.

margarine, mushrooms, green onions, clove garlic, condensed chicken broth, shrimp, flour, light cream, chablis, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545984 (may not work)