Creamy Zucchini Soup(Serves 6)

• 3 Tbsp. margarine or butter
• 3 medium onions, thinly sliced
• 2 cloves garlic, minced
• 2 ribs celery with leaves, thinly sliced
• 4 medium zucchini, thinly sliced (about 2 lb.)
• 3 c. chicken stock or broth
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. basil leaves
• 1/2 tsp. dill weed
• salt and pepper to taste
• 1 c. milk
• Parmesan cheese (garnish)

1. Melt margarine in large pot.
2. Add onion, garlic and celery and saute until the onion is tender.
3. Add the zucchini, stock, parsley, basil, dill, salt and pepper.
4. Cover and simmer 25 to 30 minutes or until the vegetables are tender.
5. Cool the soup, uncovered, until cool.
6. Puree the soup in a blender and return the puree to the pot.
7. Stir in milk and cook over low heat until hot. Serve hot with grated Parmesan cheese.

margarine, onions, garlic, celery, zucchini, chicken, parsley, basil, dill weed, salt, milk, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010760 (may not work)