Cream Of Zucchini Soup - cooking recipe

Ingredients

1/2 small chopped onion
1/4 c. butter or margarine
1 can chicken or beef broth (Swanson)
2 or 3 medium sized unpeeled zucchini squash
1/2 Tbsp. dried parsley
1/2 tsp. celery leaves
1/4 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 small bay leaf
1 (6 1/2 oz.) can evaporated milk (small can)

Preparation

Saute onion in butter until golden.
In saucepan, combine all ingredients except milk; cook until zucchini is tender.
Discard bay leaf.
Puree in blender and add evaporated milk.
Return to stove just long enough to heat, but not boil (will curdle if boiled).