Tuesday, August 5, 2008

Zucchini Soup

2 lb. Zucchini
2 C. Chicken Broth
1/2 tsp. Worcestershire sauce
3/4 C. Chopped Onion
Salt to taste
3 Tbsp. Flour
3 C. Milk
1 Sq. Butter
2 C. Velvetta Cheese (cubed)

Wash zucchini, cut of ends and grate coarsely. Melt butter in sauce pan. Add onions and saute until transparent. Blend in flour and broth, bring to a boil. Add grated zucchini and stir while adding milk. Add worcestershire sauce. Stir continuously until hot. Add cheese while stirring. Garnish with parsley.

Also, you can substitute broccoli for zucchini. This is the Thanksgiving favorite for our family. Enjoy!

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