- Combine mushrooms, water, and 1 teaspoon of the salt in a saucepan and bring to a boil.
- Reduce the heat and cover.
- Simmer for 10 minutes, then drain the mushrooms and reserve the liquid.
- Sauté the onion in the butter in a saucepan until tender.
- Add the flour, remaining salt and pepper and mix well.
- Stir in the reserved liquid gradually, blending until smooth, then add the milk gradually and cook, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from the heat and stir in the cream, shrimp and mushrooms.
- Chill thoroughly before serving.
- Garnish with turned mushrooms and parsley.
Makes about 6 servings.
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