Zucchini Soupsoups vegetables 4 cup sliced zucchini (abt. 1lb) 2 tablespoon butter or margarine 2 cup water 1/2 teaspoon dried basil leaves 1 each small onion, chopped 10 3/4 oz (1cn) cream of chick. soup 1 teaspoon salt 1/8 teaspoon pepper Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) |
