1/4 C. olive oil
1 sweet onion, thinly sliced
2 garlic cloves, minced
1/4 C. flour
1 1/2 C. zuchinni, 1/4 in-slices
1 1/2 C. yellow squash, 1/4 in- slices
3 C. chicken stock
3 C. whipping cream
2 tsp. fresh basil, minced
2 tsp. fresh oregano, minced
pepper to taste
Heat oil in heavey large saucepan over med-low-heat. Add the onion and garlic cook until onion is softened, stirring occasionally, about 10 minutes. Add flour and stir 3 more minutes. Add all of the squash anad cook until softened, stirring frequently, about 10 minutes. Stir in stock cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with pepper. Serves 6
