HEARTY ZUCCHINI SOUP
2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into quarters lengthwise & thinly
sliced
Salt (opt.) & pepper (to taste)
To make HEARTY ZUCCHINI SOUP. In a heavy soup
pot melt butter or margarine and saute onions, celery and carrot until
soft. Stir in 1/2 cup broth and zucchini. Cook until zucchini is tender,
10 to 12 minutes. Add remaining broth and simmer slowly until
vegetables are tender, but still hold their shapes. Season to taste.
Serve hot, sprinkled with cheese if desired. Serves 6. (May add more
carrots and celery if desired.)