Zucchini Soup

This is a recipe from the Lion House Cookbook

You can make double and triple batches but cut back on seasoned salt and chicken soup base.  Six times this for one crock pot.

3 cups (1 lb.) sliced zucchini

1/2 cup water
1 Tbl. fresh or instant onion

1 tsp. seasoned salt (scant)

1/2 tsp. parsley flakes or 2 Tbl. fresh parsley

1 tsp. chicken soup base granules (scant)

Combine and cook until tender and most of the water is evaporated.  Mash and puree and set aside.

(At this point you can freeze in containers and then use in winter and defrost and make the following.)

In saucepan melt

2 Tbl. butter

Add

2 Tbl. flour

1/8 tsp. white pepper

1/8 tsp. MSG

Blend and add 1 C milk

1/2 C light cream

Simmer until thickened

Stir in pureed vegetables

Garnish with paprika and sour cream