Zucchini Soup

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2 large onions, minced (cook in 2 tbsp. butter until soft)

4 cups sliced zucchini

4 cups chicken broth

1 tbsp. vinegar

1 garlic clove, minced

Salt and pepper to taste

2 potatoes sliced

 

Serves:  6

Serve With:  Cold cuts and Rye Bread

Throw it all in a pot and cover. Bring to a boil and reduce heat so that it simmers  for 30 minutes, cool and puree.