Zucchini Cheese Soup Serving Size - 10 Prepared By - DnD Recipe Rating * * * * *
			1 medium onion, thickly sliced 2 Tbs. butter 1 stalk celery, cut into large chunks 1 medium carrot, peeled cut into chunks 8 small zucchini (about 4-6 cups zucchini chunks) 4 medium russet potatoes, peeled and cut into large chunks 1/4 tsp. dried thyme 1/4 cup dry white wine 1 quart chicken stock 1 cup + 2 Tbs. half & half 1 Tbs. cornstarch 1 cup Emmenthaler or Swiss cheese, grated Salt and pepper to taste
			Sauté onion in butter for several minutes to soften. Add celery, carrot, zucchini and potato, thyme, wine and chicken stock. Cover, bring to boil, then reduce heat to simmer and cook for ~ 30 minutes till potatoes are soft. Remove from heat and puree soup in food processor or blender. Return soup to pot. Mix cornstarch with 2 Tbs. half & half and add to hot soup. Bring to boil to thicken soup before adding remainder of half & half and cheese. Ready to serve when cheese is dispersed and melted.