Shrimp Sauce

Preparation info
  • About

    3 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cans(10 ounces each) frozen cream of shrimp soup
  • ½ pound fresh mushrooms

Method

  1. Heat the soup, stirring constantly with a wooden spoon.

  2. Sauté the mushrooms in the butter for about five minutes, until they are tender.

  3. Add the mushrooms and remaining ingredients to the soup and reheat, but do not allow the sauce to boil or it will curdle.