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Tomato-Zucchini Soup

Serves 4

2 T. butter or margarine
1 rib celery, finely chopped
1 onion, finely chopped
2 c. diced zucchini
1 tomato, diced
2 cloves garlic, finely chopped
salt & pepper to taste
½ tsp. thyme
2 c. milk
1 c. grated cheddar cheese

In a large saucepan, melt butter or margarine. Add celery, onion, 1 c. of the zucchini, tomato and garlic. Sprinkle with salt, pepper and thyme. Cook 5-10 minutes, stirring occasionally, until zucchini is tender. Place remaining zucchini in a blender container. Cover and puree. Add to vegetable mixture. Stir in milk and simmer until soup is heated through. Do not boil. Add cheese, stirring until cheese is melted.

Elaine R. Burke
Front Royal

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