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

In Dutch oven, cook vegetables in butter, covered, until tender, about 20 minutes. Blend in flour; stir in milk. Cook and stir until bubbly. Pour into food processor container or blender, and process until smooth. In same pan, combine 2 cups water, soup, wine, sour cream and bouillon granules. Stir in pureed mixture and shrimp. Pepper to taste. Heat thoroughly, but do not boil. Garnish with fresh parsley if desired. Serves 8.