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1 1/2 quarts
Re-edited from post originally published on October 3, 2007
4 tablespoons butter
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
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1st Keep
 tihleigh
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