Zucchini Soup
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  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.
  2. 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.
  3. Garnish with paprika and sour cream. Taste to correct seasoning. Makes 4 to 6 servings.
RECIPE BACKSTORY
From my dear friend Nancy... at her Lion House Recipes cookbook Submitted by: "Donna Foster"