Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
• 1 tsp. dried basil
• 1/3 cup butter
• 1/3 cup flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 cups water
• 3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
• 1 tsp. lemon juice
• 4 large Roma tomatoes finely diced
• 1 4 oz. can mild green chilies
• 1 12 oz. can evaporated milk
• 1 15 oz. can corn, drained
• 1/4 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese

Instructions

1. In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.