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Zucchini SoupZucchini Soup

Cook and stir onion and margarine (or butter) in a large pot until soft. Stir in broth, chilies, salt, black pepper, zucchini and corn. Heat to boiling; reduce heat. Cover and cook five minutes. Stir in the milk. Heat until hot but do not boil. Stir in the cheese; sprinkle with nutmeg and parsley. Serve hot.


Recipe featured in the Food Fare Cookbook.


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