Creamy Zucchini Soup

• 2 lbs zucchini, sliced
• 1 large white onion, sliced
• 14 cup butter
• 2 garlic cloves, minced
• 12 teaspoon crushed bay leaf
• 13 cup fresh parsley
• 1 cup chicken broth
• 12 cup dry white wine
• 12 cup evaporated milk
• salt and pepper

1. Heat butter in a skillet and saute zucchini and onion until tender.
2. Remove from heat and add garlic, bay leaves and parsley.
3. Place in a blender or food processor and blend until smooth.
4. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper.
5. Cook over medium heat, stirring frequently.
6. Serve warm.

zucchini, white onion, butter, garlic, bay leaf, parsley, chicken broth, white wine, milk, salt

Taken from www.food.com/recipe/creamy-zucchini-soup-136103 (may not work)