3 c. sliced zucchini, unpeeled
1/2 c. water
1 tbsp. onion, minced
1/4 tsp. salt
1/2 tsp. dried parsley
2 tsp. chicken seasoned stock base
2 tbsp. butter
2 tbsp. flour
1/8 tsp. pepper
1 c. milk
1/2 c. half and half

Mix zucchini, water, onion, salt, parsley and chicken stock base and cook until tender. Puree until smooth.

Melt butter, add flour and cook for one minute. Add pepper, milk, half and half and cook until smooth and thickened. Stir in zucchini base. Top with sour cream and paprika. Serves 2-3.