Zucchini Soup

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1 large zucchini, shredded
1 cup (4 oz) shredded cheddar cheese

Directions:
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk, water, boullon, salt and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add zucchini and simmer uncovered for 10 minutes or until zucchini is tender. Stir in cheese until melted. Makes 4 servings.

Notes:
This recipe was sent to me by my friend, Sammie Rowse of Chambers, NE. Sammie wrote, "This was in our little rural electric Nebraskan magazine. It's from Mildred Naurkal from Clarkson [NE]."