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Garden Zucchini Bisque
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2 tbsp. butter
2 c. (2 med.) sliced 1/8" zucchini
1 c. sliced 1/4 mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. fresh parsley
3 tbsp. butter
3 tbsp. flour
10 3/4 oz. can chicken broth
1/4 c. 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 (5-6 minutes).
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