Zucchini Carrot Soup
5 Large Carrots
¼ cup butter
¾ cup chopped
2 cups water
1 cup milk
1 teaspoon salt
¼ teaspoon pepper
3 cups finely grated zucchini
1 cup finely grated carrot
1 cup Monterey Jack cheese if desired
Sauté butter and onion until onions are clear.
Sprinkle with ¼ cup flour and stir well.
Add 2 cups water and 1 cup milk and 1 teaspoon salt and ¼ teaspoon pepper.
Stir until thickened. Simmer until vegetables are cooked – about 5 minutes.
Add 1 cup Monterey cheese if desired.