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Cream of Zucchini Soup

1 c Minced onion
1/4 c Chopped green onions
2 ts Dark sesame oil
1/4 c Dry sherry
1/4 c Chopped parsley
1 c Chopped zucchini
1/4 c Chopped celery
4 c Defatted Chicken Stock
1/3 c Rolled oats
1 ts Salt -- or to taste
1/4 ts Dried thyme
1/4 ts White pepper
2 ts Chopped fresh dill

In a large pot over medium-high heat, saute onion and green onion in sesame oil and sherry for 5 minutes, stirring frequently. Add parsley, zucchini, and celery, and cook 10 minutes, stirring occasionally.

Pour in stock, and add oats, salt, thyme, white pepper, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 minutes.

Transfer soup to a blender in small amounts and puree until thick and smooth. Return to pot. Taste for seasoning, reheat, and serve.

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