Zucchini Soup

• 2 whole Medium Zucchini Chopped
• 1/2 whole Onion, Diced
• 2 Tablespoons Fresh Minced Parsley
• 1 teaspoon Dried Basil
• 1/3 cups Butter
• 1/3 cups Flour
• 1 teaspoon Salt
• 1/4 teaspoons Pepper
• 3 cups Water
• 3 cubes Chicken Bouillon
• 1 Tablespoon Lemon Juice
• 1 can Diced Tomatoes
• 1 can Evaporated Milk
• 1 package Frozen Corn
• 2 cups Shredded Cheddar Cheese
• 1/4 cups Shredded Parmesan Cheese
• 1 pinch Sugar

1. Saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt and pepper.
2. Gradually stir in water.
3. Add bouillon cubes, lemon juice, and mix well. Bring to a boil and stir for 2 minutes.
4. Add tomatoes, milk and corn. Bring back to a boil, then reduce heat. Cover and simmer for 5 minutes until corn is tender.
5. Just before serving, stir in cheeses until melted. DO NOT BOIL! That will make it get lumpy!
6. Add sugar and garnish with parsley just before serving.
7. Remember not to boil again when reheating.

zucchini, onion, parsley, basil, butter, flour, salt, ubc, water, chicken bouillon, lemon juice, tomatoes, milk, cheddar cheese, ubc, sugar

Taken from tastykitchen.com/recipes/soups/zucchini-soup-3/ (may not work)