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Zucchini Soup

3 tbsp. butter
2 zucchini, sliced thin (1 1/4 lbs.)
1 sm. onion, chopped
1 med. potato, chopped
2 tbsp. parsley
1 clove garlic, minced
1/2 tsp. salt
1/2 c. half & half
13 3/4 oz. can chicken broth
1/3 tsp. dry mustard
1/2 tsp. pepper


Place butter, zucchini, onion, potato, parsley and garlic in a medium sized saucepan. Cover and simmer over low heat 1/2 hour; don't let mixture brown. Remove from heat. Spoon zucchini mixture into food processor or blender and puree until smooth. Pour mixture back into the saucepan. Stir in remaining ingredients and heat thoroughly, about 15 minutes. Serves 4.


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