Tuesday, January 5, 2010

Cream of Zucchini Soup

3 med zucchini chopped
1 onion chopped
3 carrots peeled and chopped
1 stick butter
4 T. flour
2-13 1/2 oz. cans chicken broth
4 oz. monteray jack cheese-grated
1 cup milk

Saute veggies in stock pot in butter until soft over med. heat. Stir in flour over low 3 min.. Slowly add broth, let simmer a few minut...es to thicken. Remove from stove and blend everything together with hand mixer right in the pot. Make as smooth or as chunky as you like. Return to stove and add milk and cheese. Serve with grinders or wraps etc... Hope you like it !!!

Lisa Eckie Collins

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.