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Recipe: Mushroom Zucchini Soup (using cream cheese, blender)

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MUSHROOM ZUCCHINI SOUP

"This also freezes well."

6 cups chicken broth
1 1/2 pounds zucchini, cut in 1-inch thick slices
2 pounds fresh mushroom, broken in half
2 packages (3 oz. each) Kraft Philadelphia Cream Cheese with chives
Salt and pepper, to taste
1 teaspoon curry powder (optional)
Sour cream (optional, for serving)
Chopped fresh chives (optional, for garnish)

Bring chicken broth to boil in large saucepan.

Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.

Add cream cheese; puree in blender or food processor.

Add salt and pepper to taste, and curry powder if desired.

Serve hot or cold. For fancy times, you can add a dollop of sour cream and a sprinkling of chives to each soup bowl.

Makes 8 servings
Source: Hollyhocks and Radishes: Mrs. Chard's Almanac Cookbook, Dec 1, 1989 by Bonnie Stewart Mickelson and Ann E. Santo
From Cathy, IN - 09-03-97
MsgID: 1111379
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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