Total Time
30mins
Prep 10 mins
Cook 20 mins

This is from the Land o Lakes cookbook. Excellent soup!

Ingredients Nutrition

Directions

  1. In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
  2. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
  3. Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
  4. Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
  5. Stir in cream, pepper and zucchini mixture.
  6. Continue cooking until heated through (5 to 6 min).
Most Helpful

4 5

This was a good bisque but I found it a little bland, I would make it again but would suggest adding a little zing to it, maybe some thyme or marjoram, and more than a pinch of pepper, I added more at the table, or go a little Italian with some oregano or basil. Also thought it was a little thick for my tastes, will thin the left overs down a bit with some more chicken broth. I did love the crunch of the veggies,cooked perfectly. I also used milk and becel margarine. Thanks for sharing.