1 c. water
1 c. chopped celery
1 can cream of potato soup
1/4 c. chopped onion
1/2 tsp. salt
Dash pepper
3 c. milk
2 tbsp. flour
1 (4 1/2 oz.) can shrimp or 1 sm. bag frozen shrimp for salad
2 tbsp. butter
Snipped parsley

In large saucepan, combine water, celery, onion, salt, pepper. Bring to boiling, reduce heat and simmer, covered, until tender. Add soup concentrate, stirring occasionally. Combine milk and flour until smooth. Stir into hot mixture along with shrimp and butter. Cook and stir until thickened. Garnish with parsley. Makes 4 servings.

(Bethlehem-Calvary)