Zucchini Soup II

By cprzybyl

Servings Per Recipe: 6
Amount Per Serving
Calories: 306
Total Fat: 23.7g
Cholesterol: 14mg
Sodium: 959mg
Total Carbs: 15.7g
Dietary Fiber: 1.8g
Protein: 5.6g

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
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.