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Ingredients:
2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly
sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into
quarters lengthwise & thinly sliced
Salt (opt.) & pepper (to taste)
Direction:
*May be made with low salt
chicken bouillon granules. In heavy soup kettle melt butter or
margarine and saute onions, celery and carrot until soft. Stir
in 1/2 cup broth and zucchini. Cook until zucchini is tender,
10 to 12 minutes. Add remaining broth and simmer slowly until
vegetables are tender, but still hold their shapes. Season to
taste. Serve hot, sprinkled with cheese if desired. Serves 6.
(May add more carrot and celery.)
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For
Details about Ingredients , check your nearest American Store
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