2 tbsp. butter
2 c. (2 med.) sliced 1/8 inch zucchini
1 c. sliced 1/4 inch fresh mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. chopped fresh parsley
3 tbsp. butter
3 tbsp. all-purpose flour
10 3/4 oz. can chicken broth
3/4 c. whipping cream
1/8 tsp. pepper

In 3-quart saucepan, melt 2 tablespoons butter; add zucchini, mushrooms, onion and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, 6 to 8 minutes.

Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly, 1 minute. Add chicken broth; continue cooking, stirring occasionally, until soup is thickened, 5 to 7 minutes. Stir in cream, pepper and zucchini mixture. Continue cooking until heated through 5 to 6 minutes. 4 servings.

MICROWAVE DIRECTIONS: In 3-quart casserole, melt 2 tablespoon butter on high, 30 to 40 seconds. Stir in zucchini, mushrooms, onion and parsley. Cover; microwave on high until vegetables are crisply tender, 2 1/2 to 3 1/2 minutes. Cut up 3 tablespoons butter; stir into vegetable mixture until melted. Stir in flour until smooth; microwave on high until bubbly, 1 to 1 1/2 minutes. Stir in remaining ingredients. cover; microwave on high, stirring after half the time, until slightly thickened and heated through, 6 to 9 minutes.