A great fall soup!
In large saucepan, saute onion in butter until translucent. Add zucchini, water and seasonings. Simmer about 30 minutes or until tender. While zucchini cooks, fry bacon, remove from pan and set aside. Add 3 tablespoons bacon drippings to the zucchini.
Blend Cream of Chicken soup and milk to mix. Pour into another large saucepan and heat. When zucchini is ready, puree in blender. Add pureed zucchini and bacon pieces to soup mixture. Heat through.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 26 | ||
Calories from Fat: 26 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 95.6mg | 3 % | |
Potassium 4.1mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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