This is delicious. It is an approved vegetarian meal by my meat loving husband!
From Simply In Season
2 T. butter or margarine
Melt in soup pot over medium heat.
2 medium zucchini (chopped)
1 medium onion (chopped)
2 T. fresh parsley (chopped)
1 T. fresh basil (chopped; or 1 t. dried)
Add and saute until tender.
1/3 c. flour
3/4 t. salt
1/2 t. pepper
3 c. water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 t. lemon juice.
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
2 c. tomatoes (chopped)
1 1/2 c. evaporated milk
2 c. corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.
2 c. cheddar cheese (shredded)
1/4 c. Parmesan cheese (grated)
Just before serving add and stir until melted.
2 T. butter or margarine
Melt in soup pot over medium heat.
2 medium zucchini (chopped)
1 medium onion (chopped)
2 T. fresh parsley (chopped)
1 T. fresh basil (chopped; or 1 t. dried)
Add and saute until tender.
1/3 c. flour
3/4 t. salt
1/2 t. pepper
3 c. water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 t. lemon juice.
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
2 c. tomatoes (chopped)
1 1/2 c. evaporated milk
2 c. corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.
2 c. cheddar cheese (shredded)
1/4 c. Parmesan cheese (grated)
Just before serving add and stir until melted.
Yeah! A new way to use zucchini! As much as I love zucchini bread, I'm all for branching out :) Can't wait to try it!
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