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Fresh Zucchini Soup

1 1/2 lb Zucchini
2 sl Bacon; cooked and crumbled
1 sm Onion; chopped
2/3 c Condensed consomme
1 1/3 c Water
1/2 ts Basil
1 Clove (small) garlic
2 tb Chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 ts Seasoned salt
Parmesan cheese

Wash zucchini and trim off stem and blossom ends. Cut zucchini into 1 inch chunks. Place in a 2 or 3 quart glass casserole with remaining ingredients, except cheese. Cover and cook in microwave oven for 15 minutes, or until zucchini is just tender. Stir every 5 minutes. Cool slightly. Blend mixture in blender, about 2 cups at a time, until smooth. Return to casserole and reheat to serving temperature in microwave, if necessary. May be heated in individual servings. Sprinkle Parmesan cheese over each serving.

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