Paesano Zucchini Soup

This creamy zucchini and mushroom soup is a great way to use all that extra zucchini from your garden--and it tastes great too.

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Ingredients:

• 1 tablespoon butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups low-sodium chicken broth
• 4 medium zucchini, thinly sliced
• 2/3 cup instant mashed potatoes
• 1 8 oz can sliced mushrooms
• Parmesan cheese

Method

Melt butter in a large, heavy saucepan over medium-high heat and saute onion and garlic about 5 minutes. Add Italian seasoning, salt, pepper, broth and zucchini, simmer until very tender, about 20 minutes. Let cool slightly, puree in blender in 2-3 batches and return to saucepan. Add instant mashed potatoes and mushrooms and simmer until thickened and creamy. Serve with parmesan cheese.

Notes: This soup is very popular at my house, even when everyone has been eating zucchini all summer and it freezes beautifully. I make enough to last the winter.

Number of servings: 6-8

Submitted By: tyxe
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