Creamy Zucchini Soup

My friend Caroline sent this to me last summer (Zucchini Season). Thanks Caroline!

When I made it for the first time (to use up "gifted" zucchini of course) I thought my family, husband included, would flip and not in a good way. I was pleasantly wrong. They loved it.

3 cups zucchini, peeled and grated
1/2 cup water
1 tablespoon dried onion
1 teaspoon seasoned salt (celery salt or what ever you've got)
1/2 teaspoon parsley flakes
2 teaspoon chicken bouillon

Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups half and half

Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half, simmer for 5 min stirring occasionally. Pour into zucchini mixture. Salt and pepper to taste.

This is my Go To recipe. It is honestly the best recipe to ever happen to me. I use the outline of it all the time. We love the original, especially in the Summer. Sometimes I add chicken.

I've discovered this works with most vegetables. The only thing that needs to be adjusted is the water (zucchini naturally has a lot of water in it). In fact just the other day I made Creamy Spinach Chicken Noodle and we loved it.