ZUCCHINI SOUP
2 tablespoons olive oil
1 clove chopped garlic
1 medium chopped onion
3-15oz. cans ( 48oz. total)
chicken broth or vegetable broth
3 tablespoons, uncooked rice
1 1/2 cups grated zucchini
1 egg
3 tablespoons Parmesan cheese
Saute garlic and onion in oil until soft, add broth & rice, bring to boil for 10 minutes add zucchini, simmer for 15 minutes and add beaten egg, cheese and chopped parsley
Stir, remove from heat and serve
Great soup recipe to try. I think it tastes better made with home made chicken stock. I also take the carrots I use when making homemade stock and add to this soup. I also experimented with taking an ear of corn and cut off the kernels of corn from the ear of corn and added it to the soup. My Mother likes to take the chicken used in making homemade chicken stock and shreds it into the soup. I like to take the chicken breast I use to make the soup stock and make chicken salad with it once the chicken is cooled. You can also add a little bit more rice to thicken it but I caution you to not add a lot more for it will absorb the broth and make it too thick. This is a tried and true recipe that has been made for many years by one of my Mother's friends. My Mother does like to add extra zucchini when she makes the soup.
