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Quick Dilled Tomato, Roasted Pepper And Shrimp Soup

soups & stews

1 can tomato soup; condensed
bottled roasted red pepper
skim milk
white wine or vermouth
1 medium shrimp
--peeled and deveined
--cut into bite-size pieces
dill; snipped
--and/or chives

Puree bottled roasted peppers in food processor or blender. Pour into large saucepan. Reconstitute tomato soup with 3 parts skim milk to 1 part white wine or vermouth; bring to a boil. Add peeled and deveined medium shrimp, cut in bite-size pieces. Simmer just until cooked through. Remove from heat and stir in snipped dill and/or chives.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 1 serving

Preparation Time: 0:00

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