Zucchini Soup

Zucchini Soup by South Davis Recreation Water Instructor 2009

2 med. zucchini chopped
1 sm. onion finely chopped
2 meed tomatoes chopped
1 tsp. dried Basil
2 T. fresh minced Parsley (or dried 1T.)
1/3 c. butter

Put in large pan over med. heat and
saute until almost tender.

Stir in:
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper

Add gradually:
3 c. water
3 chicken boullion cubes

Bring to a boil, stirring constantly
Remove from heat when it comes to a boil.
Add fresh tomatoes (above) and:
14.5 oz. can of diced tomatoes
12 oz. can evaporated milk
1 10-14 oz. pkg. of frozen corn (or canned corn or off the cob corn)

Return to stove and reduce the heat.
Simmer 5 minutes and add cheeses:
1/4 c. fresh grated parmesan cheese
2 c. shredded cheddar cheese

Serve to your family. Mmmmmm! Heats up nicely, and cheeses melt in microwave.
Not quite as nice as freshly made, but it works.