Garden Zucchini Bisque - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 c. sliced 1/8-inch zucchini
1 c. sliced 3/4-inch mushrooms
1/2 c. chopped onion
1/4 c. chopped fresh parsley
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
10 3/4 oz. can chicken broth
3/4 c. whipped cream
1/8 tsp. pepper

Preparation

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