3-4 lbs. zucchini, sliced
3 stalks celery, sliced
5 green onions, chopped (include green)
2-3 chicken bouillon cubes
2 cans cream of chicken soup
2 soup cans milk
1/2 c. grated sharp Cheddar cheese
Salt and pepper to taste
1 c. light cream

Simmer vegetables with bouillon cubes in water until tender. Puree in blender; return to kettle. Add chicken, soup and milk and blend thoroughly. Heat to just below boiling. Stir in cheese and season with salt and pepper.

Serve hot or cold, stirring in light cream just before serving. Garnish with chopped parsley if desired.