4 cups cut or grated zucchini (not peeled if skin is tender)
2 cubes of chicken bouillon
1/2 cup water
1/4 cup butter
1/2 tsp. salt
1 onion, diced
2 tbsp. flour
1 cup warm milk

Boil the zucchini in the bouillon and water for 10-15 minutes until tender. If you used chunks instead of grating, put it through a blender at this point.

Brown the onion in butter and salt. Add flour and then warm milk. Stir to thicken, then put through a blender. Mix onion mix with zucchini mix, and warm.

Yield: 1 1/2 Quarts.