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Creamy Celery and Zucchini Soup


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  • 3 C celery, sliced
  • 3 green onions, finely chopped
  • 2 T butter
  • 1 medium zucchini
  • 1 T instant chicken bouillion granules
  • 1 1/2 C milk
  • 1 T corn starch
  • 2 sprigs parsley, snipped



Step 1

In 3-qt covered saucepan cook celery and onions in butter for 5 - 10 minutes. Meanwhile, cut zucchini in half lengthwise, then slice. Add zucchini, bouillion, 1 C water and 1/4 t salt to saucepan. Cover and simmer 10 minutes. Blend milk and corn starch, then add. Cook and stir until thickened and bubbly. Season to taste. Add parsley on top of each serving.


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