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Shrimp Rice Soup

2 c. sliced fresh mushrooms
1/4 c. sliced green onion
1 clove garlic, minced
2 tbsp. butter or margarine
4 c. chicken broth
3/4 c. dry white wine
1/2 tsp. dried thyme, crushed
1/2 c. long grain rice
2 tbsp. cornstarch
12 oz. fresh or frozen shelled shrimp
2 tbsp. snipped parsley

In a saucepan cook mushrooms, onion and garlic in butter until onion is tender but not brown. Stir in broth, wine and thyme. Bring to boiling; stir in rice. Reduce heat; cover and simmer for 15 minutes. Blend 2 tablespoons cold water into cornstarch; stir into hot broth mixture. Cook and stir until bubbly. Stir in shrimp. Bring to boiling; reduce heat. Cover; simmer 1 to 2 minutes more or until shrimp are done. Stir in parsley. Serves 6.

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