Cream of Zucchini Soup

Saute' -6 cups unpeeled, chopped zucchini
1/2 cup green onions
4 Tbs butter

Cook slowly in the butter for several minutes until tender but not browned.
Add: 6 cups chicken broth
1 tsp. dill weed
3 tsp. vinegar (white)

Bring to a boil, then stir in 4 Tbs. Cream of Wheat

Simmer, partially covered, for 20- 25 minutes. Puree and return soup to pan. Season with salt and pepper if you desire at this time then thin out with more liquid if necessary.
Bring to simmer just before serving, and beat 1/2 cup sour cream.
Ladle into soup bowls, place a dollop of sour cream in each bowl.

From the kitchen of Sharon Wiser