1 carrot (diced)
1 med. potato (diced)
1 rib celery (diced)
1 can cream of mushroom soup
1 c. milk
1 can or 1/2 lb. popcorn shrimp
1/2 c. grated cheese (Cheddar)

Cook vegetables in small amount of water with dash of thyme, salt and garlic powder until tender.

Drain vegetables and stir in the mushroom soup, milk. Add shrimp (also juice if canned shrimp is used). Add cheese and stir.

Note: If too thin, thicken with small amount of flour.