Zucchini Basil Soup

• 2 cups sweet onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh basil, chopped
• 12 teaspoon thyme
• 2 tablespoons unsalted butter
• 2 quarts chicken broth
• 14 small zucchini, scrubbed well and chopped (about 8 cups)
• 3 tablespoons white rice
• 13 cup cream cheese

1. In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
2. Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice.
3. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
4. In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.

sweet onions, garlic, fresh basil, thyme, unsalted butter, chicken broth, zucchini, white rice, cream cheese

Taken from www.food.com/recipe/zucchini-basil-soup-330985 (may not work)