Title: Cheesy Shrimp Bisque
Categories: Soup
Yield: 5 Servings

1/2 c Celery slices
2 tb Parkay margarine
1 pk (8-oz) Philadelphia Brand
-cream cheese; cubed
1 c Milk
1/2 lb Velveeta pasteurized process
-cheese spread; cubed
1 pk (6-oz) frozen cooked tiny
-shrimp; thawed, drained
1/3 c Dry white wine
1/4 ts Dill weed

In 2-quart saucepan, cook celery in margarine until tender. Add cream
cheese and milk; stir over medium heat until cream cheese is melted. Add
Velveeta cheese spread, shrimp and wine; heat thoroughly, stirring
occasiooally. Sprinkle with dill weed. Five l-cup servings.

Variation: Omit wine. Increase milk to 1-1/3 cups.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.