Tortellini Sausage Soup

Who doesn't love soup in the winter? This is a great, hearty soup that is easy to make and makes your house smell homey and warm. It is also pretty simple, only one pot!

 

 

Tortellini Sausage Soup

From Simply Gourmade

1/2 lb. Italian Sausage
4 cloves pressed garlic
1 onion, diced
1/2 c water
2 15-oz cans chicken broth
1/2 c. apple cider (don't leave this out!  I did once and it wasn't the same...)
1 16-oz can diced tomatoes
1 8 oz can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini
2 TBSP. dried parsley


Begin cooking sausage over medium heat, stirring frequently.  If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked.  Meanwhile, chop onions and garlic and add to the sausage.  Continue cooking until onions are translucent and your sausage is cooked.  Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil.  Cover and simmer for 1/2 hour.  Add parsley and zucchini and simmer for another 15 min. or so.  Add the tortellini and cook until tender.  Serve with grated Parmesan cheese.

Cheesy Potato Soup

I am on a never ending quest to find a really good cheese soup. I have made some that my kids like, or I like, or my husband likes, but no recipe has yet impressed us ALL. I like to have broccoli in mine, while everyone else likes straight up cheese. A friend of mine recently posted her cheesy potato soup recipe on facebook and I had to try it.

The verdict: My husband and I loved it, the kids thought it was ok. Good enough for me! My favorite thing about this soup was you could just make the base soup, then have add-ins at the table (broccoli, bacon, hot sauce, whatever floats your boat! Also, there are different types of cheese you can use, I used sharp cheddar... but it is great because you can use what you have on hand!

Cheesy Potato Soup

8-10 potatoes, peeled, cubed, boiled (8-12 min) and drained
2 cans chicken broth
1 to 2 C milk
bouillon cube
*2 packets mac and cheese seasoning
8 oz sour cream
broccoli, bacon, chives, hot sauce, etc as wanted

*  If you would rather, you can substitute 8oz of velveeta, or 2 cups of shredded or cubed cheddar

Boil the potatoes until fork tender, but not as long as you would boil them for mashed potatoes.  Add the broth, milk, bouillon and return to boil.  Reduce heat to low and add cheese.  If you are using the cheddar it is important to not allow the soup to boil after adding the cheese (with the other "cheeses" it doesn't matter).  Add the sour cream, stir til all is well incorporated.  You can add broccoli, bacon, cauliflower or other veggies as wanted or available. Sometimes you might need to thicken it to the right consistency by useing a bit of cornstarch and cold water. 

Chili

My husband often comes home from work bragging about some awesome lunch he had, or the great doughnuts someone brought in. Every once and a while he will rave about something he had that was actually homemade. I love this because I can have him get the recipe and then I can make it and share in his joy.  This is where the chili recipe comes in. My husband said it was hands down is favorite chili. I was super excited when I saw the recipe too, because it is easy AND you can control the heat (by the heat of the rotel and the green chili's), so you can make it as mild or as spicy as you want. 

 


Chilli

2 lbs. ground beef browned

1 large bell pepper diced

1/2 large white onion diced

Mrs. Dash original flavor

Salt 

Pepper

Chili powder

garlic salt

4 cans Bush's Chili beans

2 large cans S&W kidney beans

1 small can green chilli's

1 large can petite diced potatoes

1 can Rotel

Brown ground beef along with bell pepper and onion. Sprinkle pretty much equal amounts of seasonings over ground beef (don't completely cover the meat, just sprinkle over the surface), stir, taste the meat with seasonings and make any adjustments you feel necessary.  You want the meat to have a really good flavor before you add the other ingredients. Add all of the canned ingredients along with their juices. Cook everything through until it's warmed and enjoy! Oh, and like most chili's this is freezer friendly.

Curried Split Pea Soup

Okay folks, like I mentioned before sometimes there just is not going to be a picture. However, I can tell you split pea soup is green! My husband and I love split pea soup, the kids do too after they get over the green part.
This curried split pea soup is the best. You can't really taste the curry, but it gives the soup a nice spice. We like to add some cooked bacon or spam on top (yes I said spam, get over it) and some sour cream. Depending on the consistency you desire, you can add milk or water. Also, we just discovered that adding some canned jalapeno to it gives it a nice touch!

Curried Split Pea Soup
from Alton Brown

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder


Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Baked Potato Soup

It is that time of year where soup ALWAYS sounds good. I kind of get bored of my "go to" recipes, so I love to find new ones! This is definitely a keeper, plus it cooks in a crock pot! 

Baked Potato Soup

3-1/2  pounds  potatoes, peeled and cut into 3/4-inch pieces
1    small sweet red pepper, seeded and chopped
1  package (10 ounces)  frozen chopped broccoli
4  cups  low-sodium chicken broth
1/3  cup  half-and-half
1/3  cup  reduced-fat sour cream, plus additional for garnish
1  tablespoon  cornstarch
1-1/4  teaspoon  salt
1/2  teaspoon  black pepper
4    scallions, trimmed and thinly sliced
4  slices  bacon, cooked and crumbled
Shredded cheddar cheese (optional)

Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.
Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.

Golden Onion Soup

It is soup season! I love soups, they warm you up, make you feel good, and are pretty easy. This is a recipe I have had for a few year, and we love to make it a few times a year!

Golden Onion Soup

4 large sweet onions
3 TBS unsalted butter
1 tsp sugar
1/4 c white wine*
3 c chicken broth
freshly ground black better and hot sauce to taste
4 slices of french bread
1/2 c Gruyere cheese

Cut  onions in half, then thinly slice. In a large deep pot, heat butter over medium-high heat. Add onions and stir to coat. Cover and cook over high heat, uncovered, 6 more minutes or until onions are golden. Add wine and cook 1 minute. Add broth and 2 cups of water; bring to a boil, then reduce heat to medium; cover and cook 5 minutes. Heat broiler. Place four 2 cup oven proof bowls on a baking sheet. Divide soup among the bowls, stirring in pepper or hot sauce; top each with toasted bread. Sprinkle cheese over bread. Broil 3 to 4 minutes or until cheese is melted.

* I am not one to walk out of a store with a bottle of wine, but I have found cooking wine which you can buy in any grocery store and purchase without being carded. It is usually on the aisle with vinegars, hot sauces, relish, pickles... What makes it cooking wine is there is a lot of salt added, mostly so you can't drink it! So, if you use cooking wine, remember to hold off on salting until you taste it, sometimes the extra salt in the cooking wine can be enough!

Joan's Sweet White Corn Soup with Poblano Puree

In my search for more summer friendly meal, I came across this recipe in my July 2010 issue of Real Simple magazine. I love soup, and finding a summer friendly one is even better! The soup is sweet, yet fresh tasting with the cilantro and poblano puree. This was a hit, and it was easy to leave the poblano puree out of the kids serving. 

 


Joan's Sweet White Corn Soup with Poblano Puree

1 poblano pepper
2 1/2 cups plus 2 tablespoons low-sodium chicken broth
2 tablespoons unsalted butter
1 small onion, chopped
5 cups fresh white corn kernels (from about 10 ears) or use 5 cups of frozen white corn kernels
kosher salt and black pepper
1/4 cup heavy cream
cilantro leaves, for serving

Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel; let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds. In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes. Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.  In the blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the pot.)  Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.

Tip: You can refrigerate the soup and the poblano puree (separately) for up to 2 days. Warm over medium heat until heated through.

Beef Florentine Pasta Soup with Basil and Cream

I always love to try new soup recipes! Since we have had the never-ending winter this year, I have been able to try a lo of different recipes! I found this recipe on Picky Palate. It is a great hearty soup, that tastes great and warms you up. This recipe makes a lot, so I froze half of it for my family to eat while I am out of town for a few days! 

Beef Florentine Pasta Soup with Basil and Cream
from Picky Palate

2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
4 medium carrots, peeled and chopped
1 lb cubed beef stew meat
½ teaspoon salt
¼ teaspoon fresh ground black pepper
5 cloves fresh garlic, minced
5 Cups beef broth
14 oz can Italian diced tomatoes, with basil and garlic
½ lb dry Campanelle pasta
4 Cups fresh baby spinach leaves, coarsely chopped

½ Cup heavy cream
½ Cup fresh grated parmesan cheese
½ Cup fresh basil leaves, chiffonade

Place olive oil into a large dutch oven or large pot over medium heat. Saute onion and carrots for 5-7 minutes or until slightly softened. Stir in stew meat, salt and pepper. Cook until browned and cooked through. Stir in fresh garlic for 1 minute then stir in broth and tomatoes. Increase heat to medium high until soup comes to a light boil. Pour in pasta, reduce heat to medium and cook for 10-12 minutes or until pasta is al dente. Reduce heat to low and stir in spinach leaves. Let simmer for 20-30 minutes. Serve each bowl of soup with a drizzle of heavy cream, a spoonful of parmesan cheese and basil ribbons.

Wiener Schnitzel and Semolina Dumpling Soup with Steamed Artichokes

And no, I am not talking about the hot dog joint. This is an authentic German recipe! Okay, I am not sure how authentic it really is, but this a recipe from my father-in-law (and mother-in-law), who has a German brother-in-law and served a mission for our church in Austria. Anyway, we love this recipe, and I love it even more because I make my husband make it. To me it seems a little involved, but my husband can pretty much have it all made in about 30 minutes. If you aren't up for the wiener schnitzel, make the semolina dumpling soup on its own! It is great on those cold days, or those sick days too.

Wiener Schnitzel

Boneless Pork Chops (one for each person)
Eggs beaten
Panko bread crumbs (regular work too)
Flour
Salt and pepper
Oil

Pound out the boneless pork chops until they very thin. Season with salt and pepper. Heat about 3 inches of oil in a large pan to 375 (or you can use a deep fat fryer, but you'll have to clean it out after your done). Dip the pork chops into the flour, then the beaten eggs, and then the bread crumbs. Fry for about 1-2 minutes each side and then let drain on paper towels. When eating, drizzle with lemon juice.

Semolina Dumpling Soup
4 tbsp butter
2 eggs
1/2 tsp salt
12 tbsp semolina flour
2 tbsp cold water
8 cups chicken broth (I like to use chicken bullion)

Mealt butter and then stir in all other ingredients one at a time. Allow the dough to rest for 20 min. If it seems too stiff, add water, or too runny, and more semolina.
Scoop out dumplings with a small spoon and drop gently into boiling chicken broth, and then simmer several minutes.

Steamed Artichoke

If needed, cut stem off artichoke. Place into a basket steamer and steam for 45 minutes to an hour. Rip off leaves and dip in melted butter or mayonnaise.

Potato Corn Chowder

This is a recipe from my mother-in-law, so you know it's good. For years I was making some recipe I thought was my mother-in-laws. It wasn't very good, and my husband  thought I was doing something wrong. Finally I called and asked about it, and I had the wrong recipe! So, for the first time last night, I made the real recipe. My husband smiled and said, "yes, this is what I remember". It was very good, and a lot easier then the other recipe I had! It was perfect for our windy, stormy cold day!

Potato Corn Chowder

                             

3 slices bacon, cooked and crumbled

1 small onion, chopped

3 medium potatoes, peeled and cubed'*

1 can corn, drained

½ teaspoon salt

Black pepper to taste

1 can evaporated milk (12 ounces)

1 tablespoon butter or margarine

1 tablespoon flour

Cook the bacon slowly in large saucepan until crisp; remove and drain on paper towels. Add onions to pan and cook until transparent but not brown. (May drain bacon grease, leaving approx. 1 tablespoon in pan.) Add potatoes, salt, and pepper. Add just enough hot water to pan to cover potatoes. Boil until potatoes are tender, but not overcooked. While potatoes cook, make a roux** (thickener) in small sauce pan, using the butter and flour. Melt the butter and add flour, stirring until combined. Gradually add the canned milk, and whisk until smooth and thickened. Add the roux to the soup and stir until smooth. Add drained corn and heat through. Serve topped with crumbled bacon. 

*My favorite new find is canned potatoes. You can buy them already diced up and everything! They are such a time saver, and you cannot tell the difference. Plus, it takes less time for them to cook. You can find canned potatoes with all the other canned vegetables.  

** If you don't watch food network, you may not know what a roux is, so I will explain what it is, and how to make it.  A roux is a base of flour and fat used to thicken and flavor dishes. Melt  a specific amount of butter in a heavy skillet over very low heat. Gradually sprinkle the hot melted butter with the same proportion of flour and immediately begin stirring. Stir the mixture constantly until it reaches the desired color (A dark roux will thicken less than light roux). Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning. If black specks appear in the roux, it has burned and you'll have to start over.
 

Chicken Noodle Soup

We have been hit by the plague at our house, so not a whole lot has been going on this week. One night I just wanted a good basic chicken noodle soup. The first place I went was Foodnetwork.com to see what Alton Brown offered. Of course he had the perfect recipe for chicken noodle soup. It was easy and delicious, and we were all miraculously cured afterward (okay, not really, but it did help us all feel better).

Chicken Noodle Soup

    * 4 cups chicken stock, home made or store bought
    * 3/4 cup diced onion
    * 3/4 cup diced celery
    * 1 tablespoon minced garlic
    * 2 ounces dried egg noodles, cooked to al dente
    * 1/2 teaspoon finely chopped fresh tarragon leaves
    * 2 teaspoons finely chopped fresh parsley leaves
    * Lemon halves, for serving
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

Slow-Cooker Tortilla Soup

This recipe was recommend to me by a friend. I pretty much love anything cooked in a crock-pot, so this was a must try recipe. It was very good, and a great meal for a lazy Sunday. The best thing about this recipe is it makes a lot, so you can have some now and freeze the rest for later, or have it for lunch all week like I am.

Slow-Cooker Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
*I also added a can of kidney beans, but I think it would be good with black beans too!

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes ( I actually deep fried mine for about 5 minutes at 375).  To serve, sprinkle tortilla strips over soup along with sour cream and cheese. 

Quick Black Bean Soup and Jerk Chicken Nachos

This Black Bean Soup recipe is a great go to meal when you are looking for something quick and healthy. This recipe is a hit with the kids, even my picky eater chowed it down. Oh, and be careful about what salsa you use in the soup. I used some homemade bottled salsa and apparently it was the spicy kind because the soup was very spicy!

Tonight I paired the soup with the Jerk Chicken Nacho recipe from our church cook book. I love nachos, but have a hard time recreating restaurant style nachos, This recipe did that for me. It is awesome, and my kids who normally do not eat nachos (crazy I know) loved them. I definitely will be making it again soon.

Quick Black Bean Soup

• 1 cup jarred tomato salsa
• 2 15 1/2 oz cans black beans, rinsed and drained
• 2 c chicken broth
• sour cream, salsa and lime for garnish

Heat salsa in a large sauce pans over medium heat, stirring frequently for about 5 min. Stir in beans and broth and then heat to boil. Reduce heat to low and then cover and simmer for 15 min. Use an immersion blender to blend part of the soup. If you don't have an immersion blender then go buy one, or you can cool the soup a bit and put half of it in a blender. Serve with sour cream, lime, and salsa.  Serves 4

Jerk Chicken Nachos

• 6 c tortilla chips
• 2 c cooked chicken, diced or shredded
• 2 c cheese
• 2 1/2 tbs Jamaican jerk seasoning- divided
• 1 small red pepper diced
• 1 tbs fresh cilantro
• 2 tbs lime juice divided
• 1/3 c sour cream

 Preheat oven to 400.  Arrange the tortilla chips on a baking sheet, slightly overlapping. Mix the chicken, cheese and 1 tbs of the jerk seasoning and sprinkle over chips and place in oven until the cheese is melted. Combine the red pepper, 1 tbs jerk seasoning, 1 tbs lime juice and cilantro and then set aside. Mix sour cream, 1/2 tbs jerk seasoning, and 1 tbs lime juice and set aside. When cheese has melted, remove nachos and top with red pepper mixture. To finish, spoon the sour cream mixture over the nachos (or you can put it in a zip lock bag,, and cut at the corner to drizzle over the nachos).
 

Slow Cooker Chili

This is one of the recipes from my church cook book. This was submitted by one of my friends who shares my passion for good deals and good food, so I knew this recipe would be awesome. I have been wanting a good chili recipe, and now I have it! Plus it is done in a slow cooker, so you can let it cook all day while it fills your house with yummy smells. The best part is that is made a lot, so half of it is now sitting in my freezer! Thanks Kim!

Slow Cooker Chili

1 lb ground beef
1 green pepper. chopped
1 red onion, diced
1 4 oz can green chilis
1 15 oz cans kidney beans, rinsed, drained
2 cloves garlic
1 tsp red pepper flakes
2 tbsp chili powder
2 tsp cumin
1 tsp pepper
1 1/2 tsp salt
1/2 tsp caeyenne
1 14.5 oz can diced tomoatoes
1 14.5 cans tomato soup
1 c tomato juice (I didn't have tomato juice so did I another 1/2 can of tomato soup)
1/2 c brown sugar (I am really sensitive to sweet, so next time I think I will use a 1/4 c)
1 can black beans (optional but I would highly reccomend)
1 c frozen corn

Brown the ground beef in a pan, drain and then add to the crock pot. Add remaining ingredients and mix well. Cook on low for 7-8 hours, or cook on high for 3-4. You can also do this vegetarian style!

Clam Chowder

This is a favorite recipe for my family and I. Clam chowder is delicious in general, but this recipe is smooth, creamy and rich. This is another recipe from my mother-in-law that I have changed ever so slightly. If you like clam chowder, then you will love this.

Clam Chowder
3/4 lb minced clams (or 2- 61/2 oz cans)
1 cup onions finly chopped
1 c finely diced celery* ( I have also used cerrly salt instead, about 1/2 tsp added in the other veggies)
2 c small cubed potatos
1 tsp old bay seasoning (optional)
3/4 c butter
1 qt half n half
1/3 c flour
1/2 tsp sugar
about 1 1/2 tsp salt to taste
pepper

Drain clam juice over onions, potatoes, and celery in a sauce pan. Add enough water to barely cover the vegetables and add the old bay seasoning. Cover and simmer over medium heat until potatoes are tender (about 20 min). In a separate sauce pan melt butter then add flour and whisk for about 2 minutes. Then add half and half, sugar and pepper, then whisk until smooth and thick. Add half and half mixture to the veggies mixture, and let thicken to desired consistency. Remove from heat and stir in the clams. If you cook the clams, they become too rubbery. Serve with crusty bread and a couple dashes of hot pepper sauce. The hot pepper sauce will not make it spicy, it just adds that extra bit of flavor.

* My family and I do not like celery on it's own, but we love it in soups. When I buy celery at the store, I chop it up and freeze it. This makes it perfect for soups or other cooked recipes!

Zuppa Toscana

This recipe is a great copy of the soup you can find at Olive Garden. This soup is total comfort food to me: creamy, meaty, and spicy. However, this does not have to be spicy, it just depends on what kind of sausage you use. I love buying my sausage at Sunflower Market. It is house made and they always come up with great flavor combination's. Plus, you can either cook it whole or you can take it out of the casing for ground sausage. Sun Flower market almost always has their pork or chicken sausage on sale for 1.99 a pound, which is a great deal.

If you have never had this soup before, it is not a thick creamy soup, it is very thin, so do not be worried when you have a brothy soup. Also, this makes a lot, but it is one of those soups that taste even better the next day. I have been having it for lunch all week and it is still delicious!

Zuppa Toscana

    1 lb Italian sausage
    2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
    1 large onion, chopped
    6 slices of bacon cooked and drumbled, or bacon bits
    2 cloves garlic, minced
    2 cups kale or swiss chard, chopped (I did not use this because I did not have any)
    2 cans chicken broth
    1 quart water (4 cups)
    1 cup heavy whipping cream

Cook sausage in a 300°F oven for approximately 30 minutes.Drain sausages on paper towels and cut into slices.Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

Zucchini Soup and Homemade Dinner Rolls

For dinner tonight we had The Lion House zucchini Soup and homemade dinner rolls. This was the first time I made this roll recipe from Our Best Bites: World's Best Dinner Rolls. I don't know if they were the world's best, but they were pretty good, and easy to make compared to other roll recipes I have tried.


The Lion House zucchini soup recipe is one my husband and I have made since we were first married. It is a favorite, especially on snowy days. Now that we have three kids, I think I need to start doubling it! It is also a great recipe to use up all that frozen zucchini you have from the summer garden.

The Lion House Zucchini Soup
serves four

3 cup shredded zucchini
1/2 c water
1 tbsp minced onion
1 tsp seasoned salt
1/2 tsp parsley flakes
2 chicken bullion cubes
2 tbsp margarine or butter
2 tbsp flour
1/8 tsp pepper
1 c milk
1/2 c cream

Combine zucchini,water,onion,seasoned salt, parsley, and 1 bouillon cube. Cook over medium heat until vegetables are tender and most the water has cooked out. In a separate sauce pan, make a white sauce over medium heat with remaining bouillon cube, margarine or butter, flour, pepper, milk and cream. When white sauce has thickened, add to zucchini mixture and heat for about 5 minutes, and serve it up!