Zucchini Soup

6 cups chopped zucchini
1 chopped onion
1 cup water
2 cups chicken stock
1 T parsley flakes
½ t pepper
½ t salt

Cook until the zucchini is tender, then add 1/4 cup margarine and 1/4 cup flour to thicken. If desired, put finished mixture thru blender.

Makes 2 quarts. The blended soup freezes well. If refrigerated soup thickens, add chicken broth to thin before serving.