2 tbsp. butter
1 c. sliced onions
2 1/2 c. thinly sliced carrots
1 c. thinly sliced and halved potatoes
1 c. water
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. flour
1 1/2 c. zucchini
1 c. grated cheese
4 slices French bread, lightly toasted 1/2 inch thick
3/4 tsp. dill weed
1/2 tsp. celery seed
3 c. milk

Saute onions in butter until softened about 5 minutes. Stir in carrots, potatoes, water, dill, salt, celery seed, pepper; bring to a boil. Simmer uncovered 8-10 minutes.

In a small bowl, mix milk and flour until smooth. Add zucchini and milk mixture to skillet, cook and stir until soup is thickened about 5 minutes. Stir in 3/4 cup grated cheese, cook until cheese melts. Float one slice of toast with cheese in each bowl of soup.