Cheesy Zucchini Soup
2 medium zucchini, grated
2 medium carrots, grated
1 medium onion, chopped
1/2 stick butter
4 TBSP flour
1 quart chicken broth
4 oz. grated Monterey Jack cheese
1 cup milk
Salt & Pepper
Place grated zucchini in a colander and sprinkle with salt. Let sit for about 30 minutes. Drain well. Saute veggies in butter until limp. Stir in flour and cook over low heat for five minutes, stirring constantly. Slowly add chicken broth and stir until smooth. Add grated cheese and stir until melted. Add milk. Season to taste. Do NOT boil.
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