• Cooking Time: 15-20 minutes
• Servings: 4-6
• Preparation Time: 30-45 minutes
• 3 cups (about 1 pound) sliced zucchini
• ½ cup water
• 1 T. fresh or instant minced onion
• 1 t. seasoned salt
• ½ t. parsley flakes (or 2 T. chopped fresh parsley)
• 2 t. chicken soup base or 2 bouillon cubes
• 2 T. butter or margarine
• 2 T. flour
• 1/8 t. white pepper
• 1 cup milk
• ½ cup light cream
• Paprika
• Sour cream

1. Combine zucchini, water, onion, seasoned salt, parsley, and 1 teaspoon soup base. Cook until zucchini is tender and most of water has evaporated. Mash or puree and set aside.
3. In a saucepan melt butter; add flour and rest of soup base and pepper. Blend; add milk and cream and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired.
5. Garnish with paprika and sour cream. Taste to correct seasoning. Makes 4 to 6 servings.

From my dear friend Nancy... at her Lion House Recipes cookbook Submitted by: "Donna Foster"