Ingredients:

• 4 tbsp oil
• 4 onions
• 6-8 large zucchini, peeled
• water
• 1 1/2 tbsp salt

Instructions:

• Heat oil in 8-quart pot.
• Chop onions and sauté.
• Cut zucchini into chunks and sauté a few minutes.
• Fill pot with water, just covering the zucchini.
• Bring to a boil.
• Add salt to taste and continue cooking on a low flame for 1-1 1/2 hours.
• Blend half or all of zucchini and return to pot to reheat.

Variation: For a thicker soup, add 6-8 cubed potatoes.

Yield: 10-12 servings