Garden Zucchini Bisque
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Soup
- Stovetop
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Garden Zucchini Bisque brings together 2 tablespoons butter or 2 tablespoons margarine, 2 cups sliced zucchini (1/8 inch), 1 cup fresh mushrooms, sliced 1/4 inch in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
3-quart saucepan, 2-quart saucepan
Ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups sliced zucchini (1/8 inch)
- 1 cup fresh mushrooms, sliced 1/4 inch
- 1/2 cup chopped onion (or 1 medium)
- 1/4 cup chopped fresh parsley
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons flour
- 1 (10 3/4 ounce) can chicken broth (I use 1 3/4 cups water with 2 packets of chicken boullion)
- 3/4 cup cream (I use milk)
- 1 pinch pepper
Instructions
In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
Stir in cream, pepper and zucchini mixture.
Continue cooking until heated through (5 to 6 min).
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