Zucchini-Buttermilk Soup - cooking recipe

Ingredients

1 c. sliced zucchini
1/2 c. each: sliced onion and water
3 oz. minced, pared potato
1 Tbsp. chopped, fresh Italian parsley (cilantro)
1 pkg. instant chicken broth and seasoning mix
1/2 small garlic clove, sliced
1/8 tsp. powdered mustard
1/3 c. plus 2 tsp. buttermilk

Preparation

In a 1-quart casserole, combine all ingredients except buttermilk.
Cover and vent.
Microwave on High 5 minutes, stirring once until vegetables are softened.
Pour into blender on low speed.
Pour back into casserole with buttermilk.
Microwave on High for 30 seconds until hot.
Serves 2.
Contains 80 calories, 1 gm fat and 549 mg sodium.