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.