Ingredients
| 3 | 8-inch zucchini, shredded |
| 1/2 Cup | minced green onion |
| 3 Tablespoon | butter |
| 6 Cup | chicken broth |
| 3/4 Teaspoon | dill weed |
| 4 Tablespoon | dry Cream of Wheat cereal |
| salt & pepper, to taste | |
| 1 Cup | sour cream |
Instructions
Cook all ingredients, except the sour cream, until zucchini is tender. Remove from heat and stir in sour cream when ready to eat. (Note: If you won’t be eating all the soup at one time, stir the sour cream into each bowl.) Without the sour cream, you can keep the soup in the refrigerator; heat in the microwave and add the sour cream when ready to eat.
