1 large onion, chopped
2 tbsp. butter
2 chicken bouillon cubes
2 cups boiling water
4 cups diced zucchini, unpeeled
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. celery seed
1/4 cup dried parsley leaves

Sauté the onion in butter until tender. Add the remaining ingredients, except for the parsley.

Bring to a boil, lower the heat and simmer 15 minutes. Add the parsley and stir to blend.

Carefully pour small amounts into blender and blend or puree until smooth.

Can be served hot or cold.

Submitted by: Judy Cartwright