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Zucchini Soup

4 c Sliced Zucchini (Abt. 1 lb)
1 Small Onion, Chopped
2 tb Butter Or Margarine
10 3/4 oz (1cn) Cream Of Chick. Soup
2 c Water
1 ts Salt
1/2 ts Dried Basil Leaves
1/8 ts Pepper


Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.)




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