3 Med. yellow summer squash,
-sliced (3 cups) 2 Med. carrots, sliced (1 cup)
1 Med. onion, chopped (1/2
-cup) 1 cn (13 3/4-ounce) chicken broth
1/2 ts Salt
1 cn (13-ounce) (1 2/3 cups)
-evaporated milk Snipped parsley
In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till carrots are just tender. Turn half the mixture into blender container or food processor, cover and blend till smooth. Pour into bowl; repeat with remaining mixture. Stir in evaporated milk. Cover and chill. Sprinkle with snipped parsley. Makes 6 servings. Microwave cooking directions: Use ingredients as listed above. In 2- quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt. Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or till vegetables are tender, stirring once. In blender container or food processor combine half the cooked vegetables and half the chicken broth; cover and blend till smooth. Turn into a bowl. Repeat with remaining vegetables and broth. Stir in the evaporated milk. Cover and chill. Sprinkle with parsley. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa