3 c. sliced zucchini
1/2 c. water
1 tsp. instant minced onion
1/2 tsp. seasoned salt
1/2 tsp. parsley flakes
2 tsp. chicken stock or 2 bouillon cubes
2 tbsp. butter
2 tbsp. flour
1/8 tsp. white pepper
1/8 tsp. monosodium glutamate (MSG)
1/4 tsp. Bon Appetit
1 c. milk
1/2 c. half & half

Cook first 5 ingredients and 1 bouillon cube until tender. Put through blender or sieve. Melt butter in saucepan; add flour, pepper, another bouillon cube; blend well. Add milk and cream. Simmer until thickened. Add zucchini; mix well. Add more milk if it's too thick. Sprinkle with paprika or cheese.

Note: The zucchini mixture can be frozen when ready to use make white sauce and add zucchini. (A good winter soup.)