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Zucchini Soup II
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Creamy vegetable puree with mushroom soup, chicken bouillon, sour cream, and white wine creates a rich and flavorful sauce.
Ingredients:
  • 3.5 cups diced zucchini
  • 0.5 cup chopped celery
  • 1 cup diced carrots
  • 0.5 cup diced onion
  • 0.5 cup margarine
  • 1 tablespoon all-purpose flour
  • 1.75 cups milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1.25 cups water
  • 2 cubes chicken bouillon
  • 0.5 cup dry white wine
  • 0.5 cup sour cream
Instructions:
  • Saute the zucchini, celery, carrots, and onion in margarine in a large stock pot until cooked through, about 20 minutes.
  • Combine flour and milk in a small mixing bowl until smooth, then add to stock pot.
  • Thicken the soup by cooking it, then blend until smooth and creamy using a blender or food processor.
  • Transfer the pureed soup back to the stock pot. Stir in cream of mushroom soup, water, bouillon cubes, and sour cream. Optionally, include white wine. Simmer until heated through. Serve and enjoy!

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