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Garden Zucchini Bisque

2 tablespoons butter or 2 tablespoons margarine
2 cups sliced zucchini (1/8 inch)
1 cup fresh mushrooms, sliced 1/4 inch
12 cup chopped onion (or 1 medium)
14 cup chopped fresh parsley
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 (10 3/4 ounce) can chicken broth (I use 1 3/4 cups water with 2 packets of chicken boullion)
34 cup cream (I use milk)
1 pinch pepper


In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min). Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min). Stir in cream, pepper and zucchini mixture. Continue cooking until heated through (5 to 6 min).

Source: www.food.com