1 med. onion, chopped
1/2 c. butter
1 1/2 lb. zucchini, chopped
1/2 tsp. nutmeg
2 1/2 c. chicken broth
1 c. heavy cream
Salt and pepper to taste

In large saucepan, melt butter, add onion, saute until limp. Shred the zucchini and add to onion and chicken stock. Simmer covered for 15 minutes. Pour mixture in 2 batches, adding 1/2 the seasonings to each. Combine batches, add cream and stir until well mixed. Makes 1 1/2 quart.