Name: Zucchini Soup II
Yield: 6
Ingredients: Diced zucchini - 3 ½ cups; Chopped celery - ½ cup; Diced carrots - 1 cup; Diced onion - ½ cup; Margarine - ½ cup; All-purpose flour - 1 tablespoon; Milk - 1 ¾ cups; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Water - 1 ¼ cups; Chicken bouillon - 2 cubes; Dry white wine (Optional) - ½ cup; Sour cream - ½ cup

Ingredients for - Zucchini Soup II

1. Diced zucchini 3 ½ cups

2. Chopped celery ½ cup

3. Diced carrots 1 cup

4. Diced onion ½ cup

5. Margarine ½ cup

6. All-purpose flour 1 tablespoon

7. Milk 1 ¾ cups

8. Condensed cream of mushroom soup 1 (10.75 ounce) can

9. Water 1 ¼ cups

10. Chicken bouillon 2 cubes

11. Dry white wine (Optional) ½ cup

12. Sour cream ½ cup

How to cook deliciously - Zucchini Soup II

1 . Stage

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

2 . Stage

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

3 . Stage

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

4 . Stage

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.