1 can cream of celery soup
1/4 c. diced celery
1 c. tomato juice
1 env. vegetable broth powder
1/2 tsp. prepared mustard
1 tbsp. lemon juice
2 tbsp. cornstarch
2 c. milk
1/2 c. diced, cooked shrimp

Combine celery soup, celery, tomato juice, broth powder, mustard, and lemon juice. Put cornstarch in saucepan, add enough milk to make a smooth paste. Add remaining milk all at once and stir vigorously over moderate heat until thickened. Add celery soup/tomato juice mixture and shrimp, stirring vigorously. Heat, stirring occasionally until soup begins to simmer. Makes 6 bowls.