3 c. unpeeled zucchini
2 strips bacon, cut
2 c. beef stock
1 onion, minced
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. seasoned salt
1/2 tsp. basil
1/2 c. white wine

Cook until tender, about 30 minutes. Put in blender. Put back in pot, heat and add 1/2 cup more of white wine. Sprinkle with Parmesan cheese or sour cream, when ready to serve. This soup freezes well.