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Zucchini Soup

4 slices bacon
1/2 c. finely chopped onion
1/4 c. chopped green pepper
2 1/2 c. zucchini, cut in 1/4 inch slices
1 tbsp. chopped pimiento
1 c. water
1/2 tsp. salt
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
1/2 tsp. Worcestershire sauce
1 c. (4 oz.) shredded Cheddar cheese

Cook bacon in skillet until crisp; set aside for garnish. Saute onion and pepper in some of the bacon fat until tender. Add zucchini, pimiento, water and 1/2 teaspoon salt. Cover, bring to boil, lower heat, simmer about 5 minutes or until zucchini is tender. Make sauce of remaining ingredients and add.

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