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Zucchini Soup

3 c. zucchini squash, unpeeled, sliced 1/4 inch thick
1/2 c. water
2 cubes chicken bouillon
1 tsp. Season All seasoning
1 tbsp. dried diced onion
2 tbsp. margarine
2 tbsp. flour
1 1/2 c. milk
1/2 tsp. Accent seasoning
1/4 tsp. Bon Appetit seasoning
1/4 tsp. pepper


Combine zucchini, water, bouillon cubes, Season All, and dried onion in pan. Bring to a boil and cook until squash is tender and some water is boiled out. Pour zucchini with water into blender. Blend until liquified. Set aside. Make a cream base by melting margarine over medium heat and adding flour slowly. Blend well. Add milk, stirring constantly. Add Accent, Bon Appetit and pepper. When thickened, stir in zucchini and serve.


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