Zucchini Soup

Zucchini Soup

9 c. sliced zucchini       
1 ½ c. water       
3 tbsp. minced onion
1 tbsp. season salt       
1 ½ tsp. parsley       
2 tbsp. chicken soup base (or bouillon)

Cook above ingredients until tender and puree in blender.

6 tbsp. butter           
6 tbsp. flour       
1 ½ tsp. pepper      
 ¼ tsp. msg (optional)

Melt butter in pan. Add flour and stir. After well blended add the remaining ingredients. Cook until bubbly and thick. Stir in the zucchini mixture until smooth. Serve with sour cream and sprinkle with paprika.