Shrimp and Lemon Soup

1 tbsp. butter or margarine
1/4 cup diagonally sliced celery
1 can (10-3/4 oz) condensed Creamy Natural Broccoli Soup
1 soup can milk
1/4 cup chopped uncooked shrimp
1/4 tsp. grated lemon peel
Fresh parsley sprigs for garnish
Cooked shrimp for garnish

In 1-1/2 quart saucepan over medium heat, in hot butter, cook celery. Stir in soup; gradually stir in milk, 1/4 cup shrimp and lemon peel. Reduce heat to low; simmer until shrimp turn pink, stirring occasionally. Garnish with parsley and shrimp.

Makes 2-2/3 cups or 3 servings.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana