ZUCCHINI BASIL SOUP

2 cups chopped onion
3 garlic cloves, chopped
2 tablespoons chopped fresh basil or l tablespoon dried basil (scant)
l teaspoon dried thyme
l tablespoon dried oregano
l tablespoon dried dill
l/2 teaspoon curry powder (optional0
2 tablespoons butter
2 quarts chicken broth
l0 small zucchini, scrubbed well and chopped (about 8 cups)
3 tablespoons uncooked rice
l/3 cup cream cheese
l/3 cup cheddar or Fontina cheese (optiona)
In Dutch oven or large saucepan combine onion, garlic, basil, thyme, oregano, dill, curry (if using) and butter and cook mixture over moderately low heat, stirring, until the onion is softened. Add broth and the zucchini, bring the mixture to a boil and stir in the rice. Simmer the mixture, covered, stirring occasionally for 30 minutes or until the rice is tender and then stir in the cream cheese and whisk until well mixed. In a blender or processor puree the soup in batches, transferring it as it is pureed to a tureen and season with salt & pepper. Stir in grated cheese if using. Makes 4 quarts.
Marion Bowen
Contoocook, NH