Zucchini Soup

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Serves 4-6 | Prep Time 30-45 minutes | Cook Time 15-20 minutes

Why I Love This Recipe

From my dear friend Nancy... at her Lion House Recipes cookbook

Submitted by: "Donna Foster"

Ingredients You'll Need

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


Sour 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.

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