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MUSHROOM AND ZUCCHINI SOUP

A simple, low calorie soup

Serves 8-10

Preparation time: 30 minutes

6 cups chicken broth *
1 1/2 lbs. zucchini
1 lb. fresh mushrooms
6 oz. low fat sour cream
Salt and pepper to taste
Chives

1 tsp. curry powder (optional)

Bring chicken broth to a boil in a large saucepan. After removing any seeds, cut zucchini into smallish chunks - about 3/4-inch cubes. Clean and cut up mushrooms into bite size pieces. Add the vegetables to the boiling broth. Cover, bring to a boil and simmer 15 minutes.

* To avoid the horrendous amount of sodium in the typical canned or powdered form of chicken broth or bouillon, it is best to use homemade broth, thereby controlling the amount of salt - or buy the low/no sodium variety. Mrs. Evil freezes her own chicken broth with very little salt in it. If you don't have enough of the low/no salt variety, it can be stretched by using half and half with powdered. This is what Dr. Evil did when he first made this soup.

The original recipe called for a puree to be made of the cooked soup and cream cheese in a blender or food processor and to sprinkle with chopped chives when served.

Dr. Evil was the first in the Evil family to make this soup. To be perfectly honest, he misread the recipe and used sour cream instead of cream cheese, which was originally called for, AND he did not puree the cooked soup. Instead, he left everything in pieces, placed a dollop of sour cream on top and sprinkled with chives.

He thought is was delicious. 

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