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Zucchini Soup

1 large onion, sliced
1 clove garlic, crushed
4 Tbs. butter
4 cups chopped zucchini
1 tsp. dried basil
1/2 tsp. dried oregano
4 cups chicken stock
4 oz. cream cheese
salt & pepper

Saute onion and garlic in butter for 5 minutes. Add zucchini and
herbs and cook over low heat for 5 minutes. Stir in chicken stock
and heat through. Remove about 1 cup of the stock and blend with
cream cheese until smooth. Return to pot, add salt & pepper and
reheat.

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