Zucchini Soup

Zucchini Soup

12 cups peeled, seeded and sliced zucchini
2 c. water
1/4 c. fresh or minced onion
2 tsp. parsley flakes
1/2 c. chicken soup base or 8 bouillon cubes
1/2 c. butter
1/2 c. flour
1/2 tsp. pepper
4 c. milk
2 c. light cream


Combine zucchini, water, onion, parsley and 1/2 the the soup base.  Cook until zucchini is tender.  Mash or puree zucchini and set aside.  In a saucepan melt butter, blend in flour and the rest of the soup base and pepper.  Add milk and cream and simmer until thickened.  Stir in pureed veggies, thin with milk, if needed.  Adjust seasonings to taste.  Makes 16-20 servings.  (*** That's about enough to feed my family and have left overs for lunch the next day.)

This is SO YUMMY!  Serve with homemade bread and you have the perfect cold weather meal.