Mushroom Zucchini Soup

Easy Mushroom Zucchini Soup:

3 cans (14 oz) chicken broth
1 1/2 lbs. zucchini,sliced
2 lbs.fresh mushrooms,cleaned and quartered
1 container (8oz) soft cream cheese with chives
salt and pepper to taste

In a large pan, bring chicken broth to a boil; add zucchini and mushrooms, reduce heat, cover and simmer 6-9 minutes until zucchini is tender. Pour vegetable mixture into a blender; add cream cheese and puree. Return to pan and heat until hot (not boiling).

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