Melt the 4 tablespoons butter in large saucepan. Blend in flour. Gradually add
broth and cream. Cook over low heat, stirring constantly until sauce thickens. Blend
in cheese, sherry and pepper. Stir until cheese melts.
In small skillet, sauté mushrooms in the 2 tablespoons butter and add to sauce.
Remove from heat. Stir in shrimp and vermicelli.
Transfer to casserole. Sprinkle
with Parmesan cheese and almonds.