2 c. water
1 tsp. instant chicken bouillon granules
2 tbsp. long grain rice
1/2 c. diced celery
1 can chicken `n rice soup (condensed)
1 can cream of shrimp soup (condensed)
1 c. milk
1 (4 1/2 oz.) can shrimp, drained
1/2 c. dairy sour cream

In saucepan combine water, bouillon, rice and celery. Simmer 12-15 minutes or until celery is tender. Stir in canned soups and milk. Add shrimp. Heat through. Just before serving stir a little soup into sour cream, return to soup in saucepan and blend well. Heat but do not boil. Garnish with lemon wedges and parsley sprigs, if desired.