Cream of Zucchini Soup for 50

Ingredients
1/3 cup canola margarine    
 3 lb + 8 oz onions, chopped    
 3 Tbsp garlic, minced    
 5 Tbsp basil    
 20 pkg salt-free chicken bouillon    
 1 gal water    
 10 lb 8 oz zucchini, unpeeled, grated    
 3 quarts low-fat milk    
 2 cups nonfat dry milk powder    
 1 cup parsley, chopped    
 1/4 cup salt-reduced soy sauce    
 2 Tbsp Worcestershire sauce    
 1 1/4 tsp nutmeg    
 3/4 tsp white pepper    
 1 tsp Tabasco    
 6 oz croutons (optional)

Directions             
 In a large, heavy pot, melt canola margarine. Add onions, cover and cook 
over medium heat for 10 minutes. Stir often. Add garlic, basil and bouillon. 
Cook for 5 minutes more. Add water and bring soup to a boil. Add zucchini, 
bring to a boil again, lower to simmer and cook, partly covered, for 15 
minutes. 

In a blender or food processor, purée soup until smooth. Return 
mixture to pot. Add low-fat milk, powdered milk, parsley, soy sauce, 
Worcestershire, nutmeg, pepper and Tabasco. Heat until hot. Garnish with a 
scant teaspoon of croutons (if desired). Makes 50 servings.

(Source: Healthwise Quantity Cookbook)