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
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.
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.
Garnish with paprika and sour cream. Taste to correct seasoning. Makes 4 to 6 servings.
Pairs Well With
From my dear friend Nancy... at her Lion House Recipes cookbook
Submitted by: "Donna Foster"