This is a smooth and fresh soup, wonderful hot or cold. It freezes well, and is a terrific use for your bountiful crop of zucchini. I got home late last night but still was able to have a pot of soup ready for the table in only 30 minutes. The recipe, much like many of my mother’s, is very loose. So here’s the gist of it:
In a big pot, saute one or two onions in just a bit of olive oil. When the onion is soft, throw in a lot of cut up zucchini—for two onions you might use 8-10 cups of zucchini. You can add mushrooms if you like (Maralee always does). Just barely cover the vegetables with water and cook until the zucchini is soft. This should only take 20-30 minutes. My mother would throw in 1 or 2 cubes of beef bouillon, but you don’t have to if you want to keep it vegetarian. The last step is to puree the softened vegetables in a blender. Use a slotted spoon to fish out the vegetables and just enough broth to make the soup liquidy. Season to taste with salt and pepper.