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Zucchini Soup

1 tbsp. butter
1 med. onion, chopped
3 1/2 c. grated zucchini
2 c. grated potatoes
Pinch basil, thyme & bay leaf
2 c. chicken broth
Fresh chives for garnish
1 c. evaporated milk or 3/4 c. water & 2/3 c. dry skim milk


In 3 quart casserole, cook butter and onions covered on high 2-3 minutes. Add potatoes and herbs. Cover cook high 6-8 minutes, stir once. Add zucchini cover cook high 4-6 minutes. Stir once. Puree in blender. Return to casserole with broth. Cover and cook on high 6-8 minutes. Stir once or until boiling. Add milk, salt and pepper to taste. Garnish with chives. Serve hot or cold. Can add bacon bits or hot dogs.


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