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My family and I enjoyed this soup, but I needed to make a few adjustments in ingredients based on what I had on hand and for our taste. I used 12 oz can lowfat evaporated milk, 4 cups chicken stock, 3 sprigs fresh thyme, 3/4 t. salt, 1/2 t. pepper, and a heaping 1/4 cup parmesan cheese. Had a nice comfort food taste. Thanks for the inspiration.

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ratherbeswimmin' December 12, 2010
Zucchini Potato and Parmesan Soup