Creamy Zucchini Soup

I make sure to shred and freeze the copious amounts of zucchini I harvest from my garden each Fall so that I can make and enjoy this delicious soup year round.

Creamy Zucchini Soup

2 TBSP. chopped onion

3 TBSP. butter

3 TBSP. flour

2 cups milk

1 cup water

1 tsp. chicken bouillon granules

1/2 tsp. salt

1/4 tsp. pepper

1 large zucchini, washed, unpeeled, then shredded

1 cup shredded cheddar cheese

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil, cook and stir for 2 min or until thickened. Add the zucchini. Simmer, uncovered, stirring constantly, for 10 min or until zucchini is tender. Stir in cheese until melted. Serve hot, in bowls.

Makes about 4 servings.