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Zucchini Soup

3 c. chopped unpeeled zucchini
1/2 c. water
2 tbsp. minced onion
1/2 tsp. seasoning salt
1/2 tsp. parsley
2 cubes chicken bouillon
1/2 tsp. white pepper
1/8 tsp. Accent (optional)
2 tbsp. margarine
2 tbsp. flour
1 c. milk

Place zucchini, water, onion, salt, parsley, bouillon, pepper and Accent, margarine and flour in large pan. Simmer until done. Blend in blender. Add milk. Serves 4-6 easily. To freeze, place in pint containers. When taken from freezer add milk. Makes 1 quart of soup.

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