2 c. water
1 tsp. instant chicken bouillon granules
2 tbsp. long grain rice
1/2 c. diced celery
1 can condensed chicken and rice soup
1 can condensed cream of shrimp soup
1 c. milk
1 (4 1/2 oz.) can shrimp, drained
1/2 c. dairy sour cream

In medium saucepan, combine water, bouillon granulates, rice and celery. Simmer 12 to 15 minutes or until celery is tender. Stir in canned soups and milk. Add shrimp. Heat through.

Just before serving, stir a little soup into sour cream, return to soup in saucepan and blend well. Heat but do not boil. Garnish with lemon wedges and parsley springs, if desired. Makes 4 servings.