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Zucchini and Yellow Squash Soup

1/4 c Olive oil
1 Medium onion, thinly sliced
2 tb Minced shallots
1 1/2 ts Minced garlic
1/4 c All purpose flour
1 1/2 c Zucchini, sliced into 1/4 inch thick rounds
1 1/2 c Crookneck squash, sliced into 1/4 inch thick rounds
3 c Rich chicken stock
3 c Whipping cream
2 ts Minced fresh basil
2 ts Minced fresh oregano
Salt & freshly ground pepper

Heat oil in heavy large saucepan over medium-low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.

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