Creamy Zucchini Soup

Ingredients

2 tablespoons chopped onion

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups 2% milk

1 cup water

1 teaspoon chicken bouillon granules

1/2 teaspoon salt

1/4 teaspoon pepper

1 large zucchini, shredded

1 cup (4 ounces) shredded cheddar cheese

Directions

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted. Yield: 4 servings.

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