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Cream of Zucchini Soup

3 c. sliced zucchini
1/2 c. water
1 tbsp. instant minced onion
1 tsp. Season Salt
1 tsp. parsley flakes
1/2 c. light cream (or canned milk)
2 tsp. chicken bouillon
2 tbsp. butter
2 tbsp. flour
1/2 tsp. pepper
1 c. milk

Combine zucchini, water, onion, Season All, parsley and 1 teaspoon bouillon. Cook until tender. Puree in blender. In saucepan melt butter, add butter, remaining bouillon, pepper and blend well. Add milk and cream, simmer, stirring until thickened. Stir in zucchini puree and mix well. If soup is too thick add more milk. Serves 2.

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