Zucchini Soup

3 cups (about 1 pound) sliced zucchini
1/2 cup water
1 tablespoon fresh or instant minced onion
1 teaspoon seasoned salt
1/2 teaspoon parsley flakes ( or 2 tablespoons chopped fresh parsley)
2 bouillon cubes or 2 teaspoons chicken soup base
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon pepper
1 cup milk
1/2 cup light cream

Combine zucchini, water, onion, seasoned salt, parsley, and 1 bouillon cube. Cook until zucchini is tender and most of water has evaporated. Mash or puree and set aside.
In saucepan melt butter; add flour, pepper, and other bouillon cube. Blend; add milk and cream and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired.

Note: Recipe says that it makes 4 to 6 servings, but it seems more like 2 to 3 servings to me. It also says to garnish with paprika and sour cream, but I've never done that since it is already flavorful and creamy. I peel the zucchini, but peeling it may not be necessary.