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Cream of Zucchini Soup Recipe

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This recipe for Cream of Zucchini Soup, by , is from The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Tschida
Added: Monday, October 19, 2009


3 cups sliced zucchini (4 small or 1 pound)
½ cup water
1 tablespoon instant minced onion
1 teaspoon Season-All
½ teaspoon Parsley Flakes
2 teaspoons chicken stock base
2 tablespoons butter
2 tablespoons flour
¼ teaspoon Bon Appetit

1 cup Milk
½ cup sour light cream
commercial sour cream

Combine zucchini, water, onion, Season-All, parsley flakes and 1 teaspoon of the chicken stock base. Cook until the zucchini is tender and only a small amount of water is left. Mash or puree in blender.

In sauce pan melt butter; add flour, the remaining chicken stock base, pepper, MSG and Bon Appetit. Blend well. Add milk and cream; simmer, stirring until thickened. Stir in the zucchini, mixing well. If soup is thicker than you like, add additional milk. Serve topped with a spoon of sour cream garnished with paprika. Makes 4 cups.

I usually use chopped onions and fresh parsley. As long as you follow the basic ingredients you can improvise and still get a very delicious soup. This is one of my father’s favorites.




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