Cheesy shrimp bisque

5 Servings

Ingredients

Quantity Ingredient
½ cup Celery slices
2 tablespoons Parkay margarine
1 pack (8-oz) Philadelphia Brand cream cheese; cubed
1 cup Milk
½ pounds Velveeta pasteurized process cheese spread; cubed
1 pack (6-oz) frozen cooked tiny shrimp; thawed, drained
⅓ cup Dry white wine
¼ teaspoon Dill weed

Directions

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 1-⅓ 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, .

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