Zucchini Soup

This weekend was our Church's General Conference - where members of the Church gather to hear the messages prepared by the leaders of our Church. So yesterday and today, my family all gathered at my parents' house to watch the broadcast and spend time together. This naturally includes lots of delicious foods. We usually have a nice big lunch between the morning and afternoon sessions. Today's lunch was this delicious soup. This is a great way to use up some of those huge zucchinis left in your garden - just shred them up and put them in a soup! We ended up tripling the recipe because there were so many of us.


Zucchini Soup
1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
1 medium onion, chopped
1/4 cup butter
1 can chicken broth (or equivalent of water and bouillon)
1 can cream of chicken soup
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup light cream (or evaporated milk)
Parsley for garnish (optional)

Saute zucchini and onion in butter til limp. Add chicken broth and simmer covered 15 minutes. Puree in blender. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well. Heat through and serve.

My sister Michelle made some amazing rolls to go with the soup. She has posted the recipe on her blog Fabulous Food! so go check it out!


Also, stay tuned here for the incredible cake that I made for yesterday's dessert!