1 lb. zucchini, sliced (3 1/2 cups)
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup green onion
1/2 cup butter
2 Tbsp. flour
2 cups half & half or milk (I use fat free 1/2 & half)
1 can cream of mushroom soup
1/2 cup dry white wine
1 8 oz. container sour cream
2 tsp. chicken bouillon
2 cans tiny shrimp
Cook the vegetables in butter until tender, about 20 minutes.
Blend in the flour and then stir in the milk.
Cook until bubbly.
Pour in 2 cups of water and the cream of mushroom soup.
Add the wine, sour cream, and bouillon.
Stir in the shrimp and heat through but DO NOT boil.
Garnish with cucumber slices (or a couple big fresh local shrimp).