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Yield: 6 servings
[edit] Ingredients
4 |
cups sliced zucchini about 1 lb |
1 |
sm. onion, chopped |
2 |
tablespoons butter |
10 ¾ |
ounces can cream of chicken soup |
2 |
cups water |
1 |
teaspoon salt |
½ |
|
⅛ |
teaspoon pepper |
[edit] Preparation
Step 1 |
Cover and microwave zucchini, onion, and butter in 2 quart casserole on high (100%), until vegetables are tender, 9 to 11 minutes. |
Step 2 |
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. |
Step 3 |
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.) |
[edit] About Zucchini Soup
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