"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Garden Soup Recipe

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This recipe for Zucchini Garden Soup, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loralee Bowen - Atlantic Ward
Added: Monday, March 31, 2008


2 medium zucchini chopped
2 medium tomatoes chopped
2 Tbs. minced parsley
1 medium onion
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
╝ tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1-14 oz. can tomatoes with juice
1-12 oz. can evaporated milk
10 oz. package frozen corn
╝ cup grated fresh parmesan cheese
2 cups shredded cheddar cheese
1 Tbs. sugar (opt.)

Over medium heat, sautÚ basil, zucchini, parsley, and onion in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice and mix well. Bring to a boil and cook for 2 minutes. Add tomatoes, milk, corn, and bring to a boil. Reduce heat, cover and simmer for 5 minutes until corn is tender. Add cheese just before serving. (Okay to simmer for 1 hour). Serves 8-10.




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