Cream of Zucchini Soup

Vivian Frasch

3-4 cups fresh or frozen zucchini

½ cup water

2 Tablespoon diced onion

½ teaspoon season salt

½ teaspoon parsley flakes

2 Tablespoons butter

1/8 teaspoon black pepper

2 Tablespoons flour

1 chicken bouillon cube

1 cup milk, more if needed

½ cup half & half

Sour cream (optional)

Combine first 5 ingredients and cook till tender, about 10 minutes.   Add butter,let melt.  Stir in flour, pepper & chicken bouillon.  Blend well and add 1 cup milk and half and half.  Simmer until thickened.  If soup is too thick, add more milk.