Title: Zucchini Soup
Categories: Soup Vegetable
Yield: 4 Servings
| 4 | c | Sliced zucchini (abt. 1lb) |
| 2 | tb | Butter or margarine |
| 2 | c | Water |
| 1/2 | ts | Dried basil leaves |
| 1 | | Small onion, chopped |
| 10 3/4 | oz | (1cn) cream of chick. soup |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1
cup of the water and the zucchini mixture in blender container. Cover and
blend on medium-high speed until smooth, about 1 minute. Return mixture to
casserole. Stir in remaining 1 cup of water, the salt, basil and pepper.
Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.
(Can be refrigerated and served cold.)