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Ingredients
1 cup sliced zucchini
1/2 cup each sliced onion and water
3 ounces minced pared all-purpose potato
1 tbsp chopped fresh Italian (flat-leaf)
parsley
1 packet instant chicken broth and
seasoning mix
1/2 small garlic clove, sliced
1/8 tsp powdered mustard
1/3 cup plus 2 tsp buttermilk
Method
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In 1-quart microwavable casserole
combine all ingredients except buttermilk.
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Cover with vented plastic wrap and
microwave on High (100%) for 5 minutes, until vegetables are
softened, stirring once halfway through cooking.
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Pour zucchini mixture into blender
container and process at low speed until smooth.
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Pour soup back into casserole, stir in
buttermilk.
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Cover with vented plastic wrap and
microwave on High for 30 seconds, until thoroughly heated.
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