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Zucchini Soup

3 c. water
1 c. chopped onion
4 chicken bouillon cubes
3 c. sliced zucchini
1 stick butter
4 tbsp. flour
2 c. milk


In soup pan, combine broth, onion and zucchini. Bring mixture to a boil, cover and reduce heat or simmer for 5 to 10 minutes or until soft. Remove from heat and put 1/2 mixture in blender and blend until smooth. Repeat with remaining mixture. in same soup, melt 1 stick butter and stir in 4 tablespoons flour. Add 2 cups milk and cook until thick and bubbly. Stir in blended zucchini mixture and stir until soup is heated. This soup can be frozen.


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