Zucchini Soup II

A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.

• Calories: 306 Calories

Ingredients

• ½ cup margarine
• 1 ¼ cups water
• ½ cup sour cream
• 1 tablespoon all-purpose flour
• 1 ¾ cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup chopped celery
• 2 cubes chicken bouillon
• 1 cup diced carrots
• ½ cup diced onion
• 3 ½ cups diced zucchini
• ½ cup dry white wine (Optional)

Recipe Instructions

Step 1

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

Step 2

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Step 3

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Step 4

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.