Zucchini Basil Soup
2 c. chopped onion
3 coves garlic, minced
2 Tbsp chopped fresh basil leaves
½ tsp dried thyme
2 Tbsp butter
2 qts. Cricken broth
14 small zucchini scrubbed and chopped (8 cups)
3 Tbsp rice
1/3 c. cream cheese
In large saucepan, combine onion, garlic, basil, thyme and butter and cook mixture over moderately low heat, stirring until onion is softened.
Add broth and zucchini and bring to boil and stir in the rice.
Simmer, covered stirring occasionally for 30 minutes or until rice is tender.
Stir in cream cheese. Puree soup. Season with salt and pepper.
Makes 4 qts.