3 c. sliced celery
3 green onions, finely chopped
2 tbsp. corn oil butter
1 med. zucchini
1 tbsp. instant chicken flavored bouillon
1 1/2 c. milk
1 tbsp. cornstarch
2 sprigs parsley, snipped

In 3-quart covered saucepan, cook celery and onions in butter for 5 to 10 minutes.

Meanwhile, cut zucchini half lengthwise. Slice zucchini. Add zucchini, bouillon, 1 cup water, and 1/4 teaspoon salt to saucepan. Cook and stir until thickened and bubbly. Season to taste. Sprinkle parsley on top of each serving. Makes 4 servings.