8 med. zucchini (about 2 lb.), washed, ends trimmed and cut into thick slices
4 c. chicken broth
2 med. onions, chopped or cut sm.
1/2 tbsp. curry powder or to taste
1 1/2 c. milk or cream

Set aside a few zucchini slices for garnish. In medium saucepan, combine remaining ingredients EXCEPT milk. Cover and simmer, stirring once in awhile until vegetables are tender. Puree in blender, food processor or food mill in several batches, if necessary. Return puree to saucepan; add milk or cream and heat (do not boil). Makes 8 servings. May thicken with flour, if needed.

Can be frozen before reheating. Can use frozen zucchini slices, using 3 cups water and 4 chicken bouillon cubes instead of 4 cups broth. Can serve with croutons.