Cream of Zucchini Soup

• 1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
• 1 medium onion, chopped
• 1/4 cup butter
• 1 can chicken broth (or equivalent of water and bouillon)
• 1 can cream of chicken soup
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup light cream (or evaporated milk)
• Parsley for garnish (optional)

1. Saute zucchini and onion in butter til limp.
2. Add chicken broth and simmer covered 15 minutes.
3. Puree in blender.
4. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well.
5. Heat through and serve.

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