4 cups sliced zucchini (about 1 lb)
1 small onion, chopped
2 tablespoons butter or margarine
10 3/4 ounces cream of chicken soup
2 cups water
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
Servings: 4
1. Cover and microwave zucchini, onion, and margarine in 2-quart casserole dish on high (100%), until vegetables are tender, 9 to 11 minutes.
2. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute.
3. Return mixture to casserole dish. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. It can be refrigerated and served cold.
1 small onion, chopped
2 tablespoons butter or margarine
10 3/4 ounces cream of chicken soup
2 cups water
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
Servings: 4
1. Cover and microwave zucchini, onion, and margarine in 2-quart casserole dish on high (100%), until vegetables are tender, 9 to 11 minutes.
2. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute.
3. Return mixture to casserole dish. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. It can be refrigerated and served cold.