1 lb. zucchini, sliced (4 c.)
2 tbsp. chopped onion
1/2 tsp. salt
1/2 c. water
2 tbsp. flour
Dash pepper
2 c. milk
Paprika optional
1/2 tsp. salt
2 tbsp. butter
1/2 tsp. sugar

In saucepan, combine zucchini, water, 1/2 teaspoon salt, sugar and bring to a boil. Simmer 15 minutes or until tender. Puree with liquid in blender or mixer. Cook onion in butter until tender; blend in flour, 1/2 teaspoon salt and pepper. Add milk and pureed zucchini. Cook and stir until mixture thickens and boils. Serve plain or float slices of fresh zucchini on top and serve with a sprinkle of paprika. Easy to make double or triple recipe. Freezes well. Thaw and run through blender before reheating soup.