"Zucchini Soup" by Joy Cotrall

- 3lbs zucchini

- 2 tsp. salt

- 1 tsp. onion powder

- 1 tsp. garlic powder

- 1/8 tsp. white pepper

- 2 (10 oz) cans chicken broth

- 1 cup water

- 1 1/2 cup half and half

Slice zucchini into 1 inch pieces and place in a 6 quart sauce pan. Add salt, pepper, onion powder, garlic powder, chicken broth, and water. Bring to a boil. Cover and cook for 10 minutes or until tender. Place 1/3 of soup at a time in the blender. Blend until smooth; all the soup has been blended. Place in clean pan. Stir in the half and half. Season to taste. Stir over moderate heat until heated thoroughly.