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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Mr. Food Ingredients:
2 tablespoons olive oil |
4 medium zucchini, finely chopped |
1 small onion, finely chopped |
2 (14 ounce) cans ready-to-use chicken broth |
2 teaspoons dried oregano |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons cornstarch |
1/4 cup water |
1 cup heavy cream |
Directions:
1. In a large soup pot, heat the oil over medium-low heat.
2. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.
3. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.
4. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens.
5. Reduce the heat to low and slowly stir in the cream.
6. Simmer for 5 minutes; do not allow to boil. Serve immediately.
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