1 lb. zucchini, thinly sliced
1 c. thinly sliced carrot
1/2 c. chopped celery
1/2 c. sliced green onion
1/2 c. chicken broth
1 3/4 c. skim milk
1/2 c. water
1 (10 3/4 oz.) can of cream of mushroom soup, undiluted
1/2 c. plain yogurt
1 (4 1/2 oz.) can sm. shrimp, drained and rinsed
1 tbsp. dry white wine

Combine vegetables and chicken broth in a Dutch oven; cover and simmer 15 to 20 minutes or until vegetables are tender. Spoon half of vegetable mixture into container of electric blender, and process until smooth. Repeat procedure with remaining mixture.

Return vegetable mixture to Dutch oven; stir in remaining ingredients. Cook over low heat, stirring constantly, or until thoroughly heated. Yield: 10 cups.