2 cups sliced zucchini
1/2 cup water
1 tbsp instant onion
1/8 tsp MSG
1/4 cup Bon Appetit
1/2 tsp parsley flakes
2 tsp Chicken seasoned stock base
2 tbsp butter
2 tbsp flour
1/8 tsp white pepper
1 tsp season-all
1 cup milk
1/2 cup light cream
Commercal sour cream
paprika
Combine zucchini, water, onion, Season-all, parsley flakes and 1 teaspoon of the seasoned stock base. Cook until zucchini is tender and only a small amount of water is left. Mash, put through sieve or puree in blender. In a saucepan, melt butter, add flour, the remaining seasoned stock base, pepper, MSG and the Bon Appetit. Blend well. Add milk and cream. Simmer, stirring until thickened. Stir in zucchini, mixing well. If soup is thicker than you like, add additional milk. Serve topped with a spoon of sour cream garnished with paprika. Makes about four cups.