This recipe was contributed to our family cookbook.
3 med. Russet potatoes
1 clove garlic, minced
1 c. onion, chopped
1 T. butter
4 chicken bouillon cubes
5 c. hot water
1 sliced zucchini
2 med. carrots, peeled & sliced
1 T. cornstarch
2 med. celery stalks, with tops, sliced
1 T. snipped fresh dill, or 1 tsp. dried dill weed
2 to 3 sprigs fresh parsley
1 tsp. salt
1/2 t. pepper
3 T. water
Peel potatos and cut into wedges. Saute' garlic and onion in margarine until translucent. Dissolve bouillon cubes in hot water. Add with potatoes and remaining vegetables to onions and garlic, reserving celery tops to add later. Slowly bring to a boil. Simmer 15-20 minutes, or until potatoes are tender. Add seasonings and celery tops. Dissolve cornstarch in water and stir into soup. Simmer until slightly thickened. Serve immediately. Serves 6.