Shrimp and Mushroom Soup
	
	1 pound shrimp
	1 pound fresh mushrooms
	1 stick butter
	3 cups chicken broth
	1 tsp dry dill
	White Pepper
	Salt
	Flour, about 2 tablespoons
	½ pint cream
	
	Peel the shrimp and, if shrimp are large, cut in halves or thirds.
	
	Sauté sliced mushrooms in butter. Add broth and heat. 
	Add dill, salt and white pepper. Mix flour with a little water 
	and add a little at a time, stirring and heating until soup 
	thickens as desired. Cook for five to 10 minutes. Add shrimp 
	and heat until cooked. Add cream and serve hot.
	
	Serves six

	
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