*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Med. yellow summer squash,
                         -sliced (3 cups)
    2                    Med. carrots, sliced (1 cup)
    1                    Med. onion, chopped (1/2
    1       cn           (13 3/4-ounce) chicken broth
      1/2   ts           Salt
    1       cn           (13-ounce) (1 2/3 cups)
                         -evaporated milk
                         Snipped parsley
   In 2-quart saucepan combine sliced summer squash,
   carrots, onion, chicken broth, and salt. Bring to
   boiling. Reduce heat; cover and simmer for 15 to 20
   minutes or till carrots are just tender. Turn half the
   mixture into blender container or food processor,
   cover and blend till smooth. Pour into bowl; repeat
   with remaining mixture. Stir in evaporated milk. Cover
   and chill. Sprinkle with snipped parsley.
   Makes 6 servings.
   Microwave cooking directions: Use ingredients as
   listed above. In 2- quart nonmetal casserole combine
   squash, carrots, and onion; sprinkle with salt. Cook,
   covered with waxed paper, in countertop microwave oven
   on high power about 15 minutes or till vegetables are
   tender, stirring once.
   In blender container or food processor combine half
   the cooked vegetables and half the chicken broth;
   cover and blend till smooth. Turn into a bowl. Repeat
   with remaining vegetables and broth. Stir in the
   evaporated milk. Cover and chill. Sprinkle with
   Recipe from: Better Homes and Gardens, Soups & Stews
   Cookbook copyright 1978 by Meredith Corporation, Des
   Moines, Iowa
                    - - - - - - - - - - - - - - - - - -