Main 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)

Cooking Preparation of the Recipe:

*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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