Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Sliced Zucchini (Abt. 1lb) |
| 2 tablespoons | Butter Or Margarine |
| 2 cups | Water |
| ½ teaspoon | Dried Basil Leaves |
| 1 | Small Onion, Chopped |
| 10¾ ounce | (1cn) Cream Of Chick. Soup |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes.
Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute.
Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.)