Zucchini soup ii

4 Servings

Ingredients

Quantity Ingredient
¼ cup Onion; Chopped, 1 Small
1 tablespoon Margarine Or Butter
2 cups Chicken Broth
2 tablespoons Green Chiles; Canned, *
½ teaspoon Salt
⅛ teaspoon Pepper
2 eaches Zucchini; Small, Chopped
8¾ ounce Whole Kernel Corn; Drained
1 cup Milk
2 ounces Cheese; Monterey Jack, **
1 x Nutmeg; Ground
1 x Parsley; Snipped

Directions

GARNISHES

* Canned green chiles should be finely chopped. ** Cheese should be cut into ¼-inch cubes (about ½ cup)

~------------------------------------------------------ ~----------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling, reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Stir in milk; heat until hot.

Stir in cheese. Garnish with nutmeg and parsley.

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