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Cream of Zucchini Soup

1 lg Onion, chopped
1/4 c Butter
3 c Chicken broth
6 md Zucchini, diced
1 tb Parsley, chopped
1/4 ts Thyme leaves
1 1/2 c Half-and-half
1 c Dry white wine

Saute onion in butter until soft. Add broth, zucchini, parsley, thyme, salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in blender. Return to pan, add half-and-half and wine and heat through.

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