Shirley's Recipes

Key Ingredient: zucchini
Preparation: saute, simmer, fry, blend, heat
Cuisine: American
Source: Lee Howell
Food Group: vegetable
Meals: lunch, dinner
Temperature: hot
Effort: average
Prep. Time: :30
Elapsed Time: :45
Occasion: summer
Servings: 8

1 (10 ounce) can Cream of Chicken soup\\

1 medium onion, chopped
2 tablespoons butter
8 cups sliced, unpeeled zucchini
2 cups water
1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon Lawry's seasoned salt
1 teaspoon Italian seasoning\\

1/2 teaspoon black pepper\\

1 (10 ounce)can Cream of Chicken soup
1 soup can milk

Recipe Name: Zucchini Soup
Servings: 8

1 medium onion, chopped\\ 2 tablespoons butter\\ 8 cups sliced, unpeeled zucchini\\ 2 cups water\\ 1 teaspoon garlic salt\\ 1/2 teaspoon dried basil\\ 1/2 teaspoon Lawry's seasoned salt\\ 1 teaspoon Italian seasoning\\ 1 teaspoon salt
1/2 teaspoon black pepper\\ 4 to 5 slices bacon, diced and fried
1 (10 ounce)can Cream of Chicken soup\\ 1 soup can milk\\

In large saucepan, saute onion in butter until translucent. Add zucchini, water and seasonings. Simmer about 30 minutes or until tender. While zucchini cooks, fry bacon, remove from pan and set aside. Add 3 tablespoons bacon drippings to the zucchini.
Blend Cream of Chicken soup and milk to mix. Pour into another large saucepan and heat. When zucchini is ready, puree in blender. Add pureed zucchini and bacon pieces to soup mixture. Heat through.