1 (8 ounce) can light cream of mushroom soup
1 (8 ounce) can whole shrimp, peeled, deveined and chopped
1/2 cup fresh orange juice
1 (6 ounce) can sliced mushrooms, drained
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon dried chili pepper
1 (2 ounce) can sliced mushrooms, drained
1/4 cup chopped green bell pepper
1 (16 ounce) can sliced mushrooms, drained
2 tablespoons olive oil
1 tablespoon prepared chicken bouillon granules
1 pound mushrooms, sliced
In a large saucepan, combine light cream of mushroom soup, shrimp, orange juice, mushrooms, basil, oregano, parsley, chili pepper and mushrooms. Heat through and serve.