Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 3½ cups diced zucchini
- 1 cup diced carrots
- ½ cup chopped celery
- ½ cup diced onion
- ½ cup margarine
- 1 tbsp. all purpose flour
- 1 can condensed cream of mushroom soup (10.75 oz.)
- 1 3/4 cups milk
- 1 1/4 cups water
- 2 cubes chicken bouillon
- ½ cup sour cream
- ½ cup dry white wine (optional)
- Large stock pot
- Food processor or blender
- Measuring cup
- Measuring spoons
- Shark knife
- Large mixing spoon
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Step 1
Sauté the diced zucchini, carrots, celery and onion in melted margarine, in a large stock pot, until they are tender (about 20 minutes).
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Step 2
Combine the milk and flour in a small bowl.
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Step 3
Mix the milk and flour together until they are smooth.
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Step 4
Pour the soup mixture back into the stock pot.
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Step 5
Cook the soup until it is thick, then pour it into a food processor or blender, and process until it is creamy and smooth.
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Step 6
Pour the mixture back into the stockpot, add the water, cream of mushroom soup, bouillon cubes and sour cream and blend. Add the white wine at this time if desired.
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Step 7
Simmer the zucchini soup until it is completely heated, stirring occasionally.
