Zucchini Mushroom Bisque

                                                  

2 T butter 

2 cups (about 2) sliced zucchini and/or yellow summer squash

1 cup sliced baby bella mushrooms (or white button mushrooms)

½ cup chopped onion

¼ cup chopped fresh parsley

3 T butter

3 T flour

10-3/4 oz chicken broth

1 C half-n-half

Dash of pepper 

In 3-qt. saucepan melt 2 T butter.  Add zucchini, mushrooms, and onion.  Cook over medium heat, stirring occasionally, until vegetables are crisply tender (about 6 to 8 minutes).  Meanwhile in 2 quart saucepan melt 3 T butter over medium heat; stir in flour until smooth and bubbly (about 1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup in thickened (5 to 7 min.)  Stir in half-n-half, pepper, zucchini/mushroom mixture, and chopped parsley. Continue cooking until heated through (5 to 6 minutes).   Enjoy with Liberty’s Pinot Grigio.