Shrimp Chippewa

Directions

Add the parsley and green onions to the chicken stock.

Set aside.

Sauté the shrimp, garlic and mushrooms with a ½ cup of butter.

Combine the chicken stock mixture with the shrimp and mushroom mixture and bring to a boil.

Take the pan off of the fire and add the remaining butter, with stirring, a little at a time, until all of it has been added and melted. (The butter will thicken the sauce).

Serve in a soup plate with French bread for dipping.