This is a great soup base for any vegetable you desire to use. It is excellent with peas, beans, carrots, corn, squash, spinach, fennel etc.
If i remember correctly I think I found this in a Julia Child's cook book many years ago.

Any Veggie Cream Soup Base

Melt:
2 tbs butter

Add:
2 cups onion
1/2 cup rice (not instant)
Cook until golden

Add:
4 cups chicken broth
Cook until rice is soft

(For Creamed Zucchini version of soup)
Add:
75% of 1½# grated *zucchini, cook until soft (Eyeball the 75%)
(*Can use 1 1/2# of any vegetable of your choice at this point)
Pour into a blender and whirl till smooth.
Place this mixture back into soup pot.

Add:
Remaining 25% grated zucchini and cook an additional 5 minutes

Stir in: 1/2 cup sour cream
S/P to taste
Judy/Buffalo

http://www.nancyskitchen