2 lg. onions
1/4 c. butter

Saute and add: 4 chicken bouillon cubes 8 c. diced zucchini 1/4 c. celery Salt & pepper to taste

Cook over medium heat until tender, about 5 minutes. Cool and stir in 1/2 cup parsley leaves or flakes. In blender whirl about 3 cups of soup at a time until smooth. Serve hot or cold. 12 servings.