3 tbsp. butter
3 med. onions, sliced thin
2 cloves garlic, crushed
26 oz. chicken broth
4 med. zucchini, sliced thin
2 stalks celery and leaves, sliced thin
1 tbsp. minced parsley
1 tsp. salt
1/2 tsp. each: dillweed, crushed basil, fresh ground pepper
1 c. milk, added before serving

Heat butter in skillet and saute onion and garlic, but do not brown. In a large soup kettle, combine chicken broth, zucchini, celery, parsley and seasonings. Stir in onion mixture and simmer 30 minutes.

Blend in blender in batches until all of soup is blended. Return to soup kettle and stir in the milk. Heat through. Serve hot or cold. If hot, garnish with sliced green onions.

Broccoli, spinach or cauliflower may be substituted for the zucchini.