| Garden Zucchini Bisque
2 tablespoons of butter
2 cups of (2 med.) sliced 1/8" zucchini
1 cup of sliced 1/4 mushrooms
1/2 cup of (1 med.) chopped onion
1/4 cup of fresh parsley
3 tablespoons of butter
3 tablespoons of flour
10 3/4 oz. can chicken broth
1/4 cup of whipping cream
Pinch of pepper |
|
In 3 quart saucepan melt 2 tablespoons butter; add zucchini, onions, mushrooms and parsley. Cook over medium heat, stirring occasionally until vegetables are crisply tender (6-8 minutes). Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5-7 minutes). Stir in cream, pepper and zucchini mixture. Continue cooking until heated through about 5 - 6 minutes. |
