HEARTY ZUCCHINI SOUP
INGREDIENTS:
2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly
sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into
quarters lengthwise & thinly sliced
Salt (opt.) & pepper (to taste)
*May be made with low salt chicken bouillon granules.
DIRECTIONS:
In heavy soup kettle::melt butter or margarine and saute onions, celery and carrot until soft. Stir::in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes.::Add remaining broth and simmer slowly until vegetables are tender, but still::hold their shapes. Season to taste. Serve hot, sprinkled with cheese if desired. Serves 6. (May add more carrot and celery.)
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