Stolen from somewhere on the internet
Ingredients
- 3 1/2 c zucchini
- 1/2 c chopped celery
- 1 c diced carrots
- 1/2 c diced onion
- 1/2 c butter
- 1 Tbs flour
- 1 3/4 c milk
- 1 can cream of mushroom soup
- 1 1/4 c chicken stock and water
- 1/2 c sour cream
Directions
- Saute veggies
- Combine flour and milk, stir until smooth, add to veggies
- Cook until thick and smooth
- Puree, then return to pot and simmer
- Add cream of mushroom soup, stock and sour cream
Published by
Karl
Born in Harrisburg, PA. Undergrad at Drexel University. Learned to ride a bike when six years old, riding ever since. Started cooking when I was in college, stopped when I got married, started again in 2006 when my wife was out of town for a few months. Jobs: worked at post office while in college to earn money to buy a stereo. After grad school, worked at a small software company in Redmond, WA for twelve years. Afterwards, went back to school to get a certificate, then started teaching high school. Still doing that off and on, part time as the need arises.
View all posts by Karl
