Mushroom Zucchini Soup

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.