Creamy Zucchini Soup Recipe

• 8 sm. zucchini
• 1 onion, minced
• 3 teaspoon chicken bouillon
• Salt, pepper & nutmeg to taste
• 1/4 c. butter
• 3 c. boiling water
• 1/2 c. cream or possibly Half & Half

1. Cut zucchini into thin slices.
2. Heat butter and saute/fry zucchini and onion.
3. Cook till limp.
4. Add in broth made from boiling water and bouillon; simmer 15 min.
5. Pour into blender and puree.
6. NOTE: At this point it can be refrigerated for several days or possibly frzn.
7. Return to pan; add in cream, salt, pepper and nutmeg to taste.
8. Serve warm or possibly cool.

zucchini, onion, chicken bouillon, salt, butter, boiling water, cream

Taken from cookeatshare.com/recipes/creamy-zucchini-soup-55273 (may not work)