From the Kitchen of:  Bonnie

Source:  Company's Coming Soups and Sandwiches

 

2	lbs.	zucchini, sliced, unpeeled
1	medium	onion, sliced
1	clove	garlic, minced
1	tbsp.	butter or margarine
2	cups	hot water
2	1/5 oz. size	chicken bouillon cubes
1/2	tsp.	lemon juice
1	tsp.	salt
1	tbsp.	chopped chives

Combine zucchini, onion, garlic, and butter in frying pan.  Saute slowly while covered (to steam-fry) until soft, about 10 minutes.

Add water, chicken bouillon cubes, lemon juice and salt.
Run through blender.  Return to saucepan. Heat

Stir in chives.  Serve hot.

Makes about 5 1/4 cups.