Zucchini Soup

Recipe Courtesy of Lion House Classic cookbook

Ingredients:
3 cups (about 1 lb.) sliced zucchini
½ cup water
1 tablespoon fresh or instant minced onion
1 teaspoon seasoned salt
½ teaspoon parsley flakes, or 2 tablespoons chopped fresh parsley
2 teaspoons chicken soup base, or 2 bouillon cubes
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon white pepper
1 cup milk
½ cup light cream
Paprika
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 zucchini and set aside. In saucepan melt butter; blend in flour and rest of soup base and pepper. Add milk and cream, and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired. Garnish with paprika and sour cream. Adjust seasonings to taste. Makes 4 to 6 servings.