6 cups chicken broth 1 1/2 pounds zucchini 2 pounds fresh mushrooms 6 ounces cream cheese w/ chives salt and pepper 1 teaspoon curry powder, optional Bring chicken broth to boil in large saucepan. Slice zucchini 1-inch thick. Clean then break mushrooms in half. Add the vegetables to the boiling broth. Cover and simmer 7-8 min. Puree with cream cheese in blender or food processor. Add salt and papper to taste, and curry powder if desired.