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4 c Sliced Zucchini (Abt. 1lb) 2 c Water
1 ea Small Onion, Chopped 1 ts Salt
2 tb Butter Or Margarine 1/2 ts Dried Basil Leaves
10 3/4 oz (1cn) Cream Of Chick. Soup 1/8 ts Pepper
4 servings
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes.
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.
Return mixture to casserole. 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. (Can be refrigerated and served cold.)
1 ea Small Onion, Chopped 1 ts Salt
2 tb Butter Or Margarine 1/2 ts Dried Basil Leaves
10 3/4 oz (1cn) Cream Of Chick. Soup 1/8 ts Pepper
4 servings
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes.
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.
Return mixture to casserole. 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. (Can be refrigerated and served cold.)