Zucchini Soup
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A chinese take on zucchini soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 Tbsp. butter
- 1 onion, shredded
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1 c. milk
- 1 can Pet milk
- 1 c. Velveeta cheese, melted
- 5 zucchini, shredded
- 1 potato, peeled and shredded
- 1/2 tsp. soy sauce
- pepper
- 3 c. chicken broth
- nutmeg
Method
Saute vegetables in butter until tender.
Add salt, pepper, soy sauce and sugar.
Add stock, milk and canned milk.
Do not boil!
Keep just below boiling for about 45 minutes.
Serve with a dash of nutmeg.
Rate:
