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Zucchini Soup (Chicken Broth Base)

3 lb Zucchini
8 tb Butter
4 c Onion; chopped
1/4 c Flour
3 c Broth, Chicken degreased
1 Garlic clove, minced
Salt and pepper to taste
2 c Yogurt, Plain
1/2 c Onion; chopped, Green;

Chop zucchini into 1 inch cubes and set aside. Melt butter in a deep kettle and add Onion; chopped. Cook, stirring until onion is wilted. Add zucchini and cook a minute or two longer. Sprinkle flour on top, stir in and cook another two minutes. Add Broth, Chicken , garlic, and salt and pepper to taste. Cover and simmer about 5 minutes. Zucchini must remain somewhat crisp. Chill. Stir in the yogurt. Serve sprinkled with chopped Green Onions.

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