2 c. boiling water
3 chicken bouillon
2 c. sliced zucchini, peel if tough
1 c. milk
Salt & pepper
1 tbsp. minced parsley
4 tsp. dairy sour cream

Dissolve bouillon cubes in boiling water and add zucchini and cook until tender. Whirl in blender until smooth. Return to heat. Add milk and season to taste. Beat, do not boil. Sprinkle with parsley and teaspoon of sour cream. Serves 4.