Zucchini Cheese Soup

This recipe is from my neighbor who has 7 kids.  Every time I have been in her house, it is immaculate.  Her kids are always well dressed and clean and she is beautiful.  I envied her and now she gave me this fantastic recipe.  Is there no justice.

Zucchini Cheese Soup
Ingredients
2 medium zucchini
1 medium white onion
2 Tablespoons Fresh Parsley or 1/2 teaspoon dried parsley
1 teaspoon dried basil
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water with 3 bouillon cubes or 3 cups chicken broth
1 teaspoon lemon juice or the juice of one lemon
1 can diced tomatoes drained, or 2-3 tomatoes
1 can evaporated milk
1 can corn (not creamed)
1 cup parmesian cheese
2 cups shredded chedder cheese

Prepare

• Warm up a a soup pot
• Chop the zucchini into bite size pieces
• Peel the onion and cut in half but don't chop off one end.  You are not going to chop the onion but will just let it soak in the soup so it can be taken out later, so make sure one end remains attached
• Prepare the 3 cups of chicken bouillon
• Chop up 2-3 tomatoes
• Drain corn
• Shred cheese

Cook

Melt the butter in the soup pot.  After the butter is completely melted, use a whisk while adding the flour in the 4 different batches.  Whisk enough to ensure that no lumps form.  After the flour is mixed,  pour in bouillon in a thin stream and whisk continuously to make sure no lumps form.  Stir mixture until it is as thick as cream then stir in all the other ingredients.   Add the two halves of the onion but do not let the onion falls apart.  Let simmer on low heat until the vegetables are soft.  When ready to serve, remove the onion halves.

Makes about 5-6 cups of soup.

I have not tried to freeze this recipe, but I don't think it will freeze well because of the cheese and the fresh vegetables.