Zucchini Soup
By djmoulds
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Ingredients
- 1 small onion, chopped
- 1 T margarine
- 2 cups chicken broth
- 2 small zucchini, chopped
- 1 can whole kernel corn, drained
- 2 T green chilies, chopped
- 1/2 t salt
- 1/8 t pepper
- 1 cup milk
- 2 ounces monterey jack cheese, cubed
- Ground Nutmeg
- Snipped Parsley
Details
Preparation
Step 1
Cook and stir onion in margarine in 2 quart saucepan until tender. Stir in chicken broth, zucchini, corn, green chilies, salt and pepper. Heat to boiling; reduce heat. Cover and cook until zucchini is tender, about 5 minutes. Stir in milk; heat until hot. Add cheese, garnish with nutmeg and parsley.
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