Shrimp & Artichoke Soup


1 can cream of mushroom soup

1 can chicken stock or 1 bottle clam juice

1/4 cup sherry

1 tablespoon Worcestershire sauce

2 cans artichoke hearts drained and chopped

1 lb. cooked shrimp

1/4 lb. mushrooms sliced & sauteed

1/2 cup sweet corn kernels

dash paprika

freshly grated Parmesan cheese


Combine all except cheese. Heat through. Serve with grated Parmesan.