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Creamy Celery Zucchini Soup

#3 stalks celery
3 green onions, cut into 1" pieces
2 tbsp. margarine or butter
2 med. zucchini, halved lengthwise
1 c. water
1 tbsp. instant chicken bouillon
1 1/2 c. milk
1 tbsp. cornstarch
3 slices bacon, crisp cooked, drained & crumbled


In a food processor bowl slice celery with slicing blade; remove. In processor bowl finely chop green onions, covered in margarine or butter over medium low heat for 5-10 minutes or until veggies are tender but not brown, stirring occasionally. Slice zucchini in processor. Add zucchini, water and bouillon granules to saucepan. Bring to boiling, reduce heat. Cover, simmer 10 minutes. Combine milk and cornstarch. Add to saucepan. Cook and stir until bubbly. Cook and stir 2 minutes. Season to taste with salt and pepper.


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