Garden Vegetable Soup

This  oh-so-yummy recipe from my friend Katie @ http://princesskddesign.blogspot.com
Besides be an extremely talented cook, she does some fantastic crafting as well!
Visit her blog to see some of her projects...

Summer Garden Vegetable Soup

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Summer Garden Vegetable Soup

• 3 medium zucchini, chopped into bite size pieces
• 4 medium tomatoes, chopped into bite size pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil (or 1 tbsp fresh basil chopped)
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 3 cups chicken broth
• 1 teaspoon lemon juice
• 1 (12oz) can evaporated milk
• 1 1/2 cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese.

In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2 to 3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Serve with corn bread.

THANKS FOR SHARING THIS WITH US KATIE!