ZUCCHINI SOUP II

Zucchini Soup II image

A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.

Provided by Karen Harris

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Yield 6

Number Of Ingredients 12

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Ingredients

3 ½ cups diced zucchini
½ cup chopped celery
1 cup diced carrots
½ cup diced onion
½ cup margarine
1 tablespoon all-purpose flour
1 ¾ cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups water
2 cubes chicken bouillon
½ cup dry white wine
½ cup sour cream

Steps:

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
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.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 15.7 g, Cholesterol 14.3 mg, Fat 23.7 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 6.8 g, Sodium 958 mg, Sugar 7.5 g