>From the Better Recipes website...


Creamy Zucchini Soup
1 Tablespoon butter 
1 large onion, chopped 
3 cloves garlic, minced 
2 teaspoons Italian seasoning 
1/2 teaspoon salt 
1/2 teaspoon pepper 
6 cups low sodium chicken broth 
4 medium zucchini, thinly sliced 
2/3 cup instant mashed potatoes 
8 oz can sliced mushrooms 
Parmesan cheese 
Melt butter in a large, heavy sauce pan over medium high heat and saute onion 
and garlic about 5 minutes. Add Italian seasoning, salt, pepper, broth and 
zucchini, simmer until very tender, about 20 minutes. Let cool slightly, then 
puree in blender in 2-3 batches and return to sauce pan. Add instant mashed 
potatoes and mushrooms and simmer until thickened and creamy. Serve with 
Parmesan cheese. 

Notes: This soup freezes beautifully. I make enough to last the entire winter. 
Number of servings: 8

~~~***Rhonda G in Missouri***~~~

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