3 c. sliced zucchini
1 c. sliced carrots
1/2 c. chopped celery
1/2 c. chopped green onion
1/2 c. butter
1 tbsp. flour
1 3/4 c. milk
1 can condensed cream of mushroom soup
1/2 c. dry white wine
1/2 c. sour cream
2 tsp. instant chicken bouillon granules
1 (4 oz.) can tiny shrimp, drained

Cook vegetables in butter, covered until tender, about 20 minutes. Blend in flour, stir in milk. Cook and stir until bubbly. Pour into blender and blend until smooth.

In same pan, combine 2 cups water, soup, wine, sour cream and bouillon granules. Stir in pureed mixture and shrimp. Heat through but do not boil. Garnish with thin zucchini slices if desired.