Zucchini Soup - cooking recipe

Ingredients

3 c. sliced zucchini
1/2 c. water
1 Tbsp. minced onion
1 tsp. Season-All salt
1/2 tsp. parsley flakes
2 chicken bouillon cubes
2 Tbsp. margarine
2 Tbsp. flour
1/8 tsp. white pepper
1 c. milk
1/2 c. light cream (can use all milk)

Preparation

Combine zucchini, water, onion, salt, parsley and 1 bouillon cube.
Cook until zucchini is tender and small amount of water is left.
Mash; put through sieve or puree with blender.
In saucepan, melt butter; add flour, pepper and last bouillon cube. Blend well.
Add milk and simmer until thickened.
Stir in zucchini mixture, mixing well.
(If soup is too thick, add milk.)