3 c. chopped unpeeled zucchini
1/2 c. water
2 tbsp. minced onion
1/2 tsp. seasoning salt
1/2 tsp. parsley
2 cubes chicken bouillon
1/2 tsp. white pepper
1/8 tsp. Accent (optional)
2 tbsp. butter
2 tbsp. flour
1 c. milk

Place zucchini, water, onion, salt, parsley, bouillon, pepper and Accent, butter and flour in large pan. Simmer until done. Blend in blender. Add milk. Serves 4-6 easily.

To freeze, place in pint containers. When taken from freezer add milk. Makes 1 quart of soup.

Note: I 8X this recipe, pressure cook at 10 pounds for 25 minutes in quart jars. Makes 11 quarts. Great in the winter too.