Mushroon Zucchini Soup

Serves 8-10
Prepares in 15 minutes

6 cups chicken broth
1 ½ pounds of zucchini (about 3)
2 pounds of fresh mushrooms
2 3-oz packages of cream cheese with chives
Salt and pepper to taste
1 teaspoon curry powder

Bring chick broth to boil in a large saucepan. Slice zucchini 1 inch thick. Clean then break mushrooms in half. Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.

Purée with cream cheese in a blender or food processor. Add salt and pepper to taste and curry powder if desired.

This is a pureed soup. You can also puree just 3/4 of it and chunk the remaining zucchini and mushroons to give it bulk. It is excellant hot or cold.