Creamy Zucchini Soup
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Water||2 Cup (32 tbs), boiling|
|Zucchini||3 Cup (48 tbs), peeled and sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic powder||1⁄8 Teaspoon (To Taste)|
|No salt seasoning||To Taste|
|Skim milk||3 Cup (48 tbs)|
1. Cook all ingredients, except milk and garnish, until zucchini is tender. Strain soup, reserving the liquid.
2. Puree zucchini mixture in a blender or put it through a food mill. Return to reserved liquid.
3. Add milk and stir until smooth. Heat, but do not boil. Garnish with chives or parsley before serving.