Summer Garden Vegetable Soup

Yield: Serves 8

3 medium zucchini, chopped into bite-size pieces

4 tomatoes, chopped into bite-size pieces

2 TB minced fresh parsley

1 tsp dried basil (or 1 TB fresh basil, chopped)

2 TB butter

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups low-sodium chicken broth

1 tsp lemon juice

1 (12 oz) can evaporated milk

1 1/2 cups frozen or fresh corn kernels (small white corn good)

1/4 cup freshly grated parmesan cheese

In a large pot, melt the butter over medium heat.  Add the zucchini, basil, parsley, and onion, and saute', stirring occasionally, for 2-3 minutes.  Add the flour, salt, and pepper, and stir and cook for 1 minute.  Gradually add the chicken broth, whisking or stirring constantly.  Add the lemon juice; mix well.  Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes).  Add the tomatoes, evaporated milk, and corn.  Bring the soup to a boil and reduce the heat to medium-low.  Cover the soup and simmer until the corn and zucchini are tender.  Stir in the cheese just before serving.  Serve with parmesan and cheddar cheeses sprinkled on top.  This is very good :)  Could add sausage or hamburger to it if desired.  Great zucchini recipe.  Serves about 6.

*I also sent this recipe out a few years ago.  It is a great recipe to use produce.