CREAMY ZUCCHINI SOUP

4 cups chicken broth
6 medium zucchini, diced
1 tall can (12 oz.) PET Evaporated Milk
1 tsp. onion salt
1 tsp. celery salt
1/4 tsp. thyme
Salt and pepper to taste
Fresh parsley springs

Combine chicken broth and zucchini in large saucepan. Cover and cook over medium heat for 15 to 20 minutes, or until zucchini is tender. Cool.

Pour small quantities into blender jar and puree. Return to saucepan.

Add evaporated milk, onion salt, celery salt, thyme, salt and pepper. Heat to steaming, but do not boil.

Add additional seasonings if desired. Garnish each serving with a parsley sprig.

Makes 4 servings
Source: J.M. Smucker Co.