Zucchini Carrot Soup
Adapted from a Company's Coming Cookbook. A favourite.
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DIRECTIONS
- Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
- Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
- Puree soup in batches in blender. Return to pot.
- Add cheese. Stir to melt. Serve.
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