I'm finally posting this from last month's soup supper club! This is a "Land O' Lakes" recipe.
2 tbs. butter
2 c. sliced (1/8 inch) zucchini
1 c. sliced ( ¼ inch) fresh mushrooms
½ c. (or 1 c.) chopped onion
¼ c. chopped fresh parsley
3 tbs. butter
3 tbs. flour
1 10 ¾-oz. can chicken broth
¾ c. whipping cream
pinch of pepper
In a saucepan, melt 2 tbs. butter; add zucchini, mushrooms, onion, and parsley. Cook over medium heat, stirring occasionally, until vegetables are crisply tender. Meanwhile, in another saucepan melt 3 tbs. butter over medium heat; stir in flour until smooth and bubbly. Add chicken broth; continue cooking, stirring occasionally, until soup is thickened. Stir in cream, pepper, and zucchini mixture. Continue cooking until heated through.