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4 cups sliced zucchini (about 1 lb)
1 small onion, chopped
2 Tbs butter or margarine
10 3/4 oz (1 can) cream of chicken soup
2 cups water
1 tsp salt
1/2 tsp dried basil leaves
1/8 tsp pepper
1. Cover and microwave zucchini, onion, and margarine in 2-qt casserole dish on high (100\%), until vegetables are tender, 9 to 11 minutes.
2. Place soup, 1 cup of the water and the zucchini mixture in blender container.
3. Cover and blend on medium-high speed until smooth, about 1 minute.
4. Return mixture to casserole dish.
5. 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
N/A
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