3 1/2 c. (about 1 lb.) zucchini, sliced
1 c. carrots, sliced
1/2 c. celery, chopped
1/2 c. green onion, sliced
1/2 c. butter
1 tbsp. flour
1 3/4 c. milk
2 c. water
1 can cream of mushroom soup
1/2 c. dry white wine (or increase water by 1/2 c.)
1/2 c. sour cream
2 tsp. chicken bouillon granules
1 (4 1/2 oz.) can tiny shrimp

In covered Dutch oven, cook zucchini, carrots, celery and onion in butter until tender, about 20 minutes. Blend in flour. Stir in milk. Cook and stir until bubbly. Pour into blender, cover and blend until smooth.

In same pan combine water, soup, wine, sour cream and bouillon granules. Then stir in the puree and shrimp. Heat through, but DO NOT BOIL. Garnish with cucumber slices. Makes 8 (1 cup) servings.