Curried Zucchin Soup

Ingredients:

4 small zucchini, cut into chunks

1 medium shallot, minced

1 tsp curry powder

1 tsp ground fresh ginger

1/4 tsp dry mustard

2 cups chicken broth

2 Tbs raw rice

salt and pepper

1/4 to 1/2 cup heavy cream 

Instructions: 

Add the zucchini chunks, shallots, curry, ginger,
and mustard into a saucepan. Pour the

chicken broth over it, add the raw rice,
and bring to a boil.  Cover the pan and simmer

for 45 minutes. Puree the mixture using a
hand held blender, or pass it through a food

mill. Season with salt and pepper.  Add 1/4
cup of heavy cream, taste it and add more if

you like it richer.

*recipe found at http://bewitchingkitchen.com
(adapted from The Essential New York Times Cookbook