Zucchini Soup II

I was excited about finding a recipe that used zucchini (something we have an abundance of in the summer) and was an official "canning" recipe--that was Zucchini Soup I. After considering it a while, I thought it looked a little bland. I found a delicious sounding recipe for Zucchini Soup (II) that was not a "canning" recipe, but is the one I will make tomorrow. See if you agree that is sounds better! (Even my husband might like this soup!) [This is actually a picture is of this soup recipe, not of the other zucchini soup].

Zucchini Soup II = 2 pints

1 c. onion, chopped
1 tbsp. butter
3 c. zucchini, sliced
2 c. chicken broth

In a large saucepan cook onions in butter until tender. Add sliced zucchini and broth; bring to a boil. Simmer until tender, about 15 minutes.

Processing: because it has chicken broth it is considered a "meat", and it is low acid, it needs to be processed in a pressure canner at 10 pounds pressure: pints 75 minutes and quarts 90 minutes.

When reheating to serve, add:
salt and pepper to taste
1/2 c. half-and-half or milk (optional)
1 c. grated cheese (optional)
1/2 c. sour cream (optional)
4 slices bacon, cooked until crisp, and crumble (optional)