Rich and Creamy Zucchini Soup

In a large saucepan, melt 3 tbsp.
of butter over medium heat.
Add the onion and garlic and cook until lightly browned.
Stir in the chopped herbs, pepper, and salt and cook for 2 to 3 minutes, stirring constantly.
Add the chopped zucchini and cook until it is tender.
If the pan becomes dry, add a little water.
In a separate, small saucepan, melt 4 tbsp.
of butter over medium heat.
Slowly whisk in the flour, 1 tablespoon at a time, and cook for about 1 minute, stirring constantly.
Gradually add 2 cups of the milk, whisking constantly to prevent lumps.
Bring the mixture to a boil and then reduce to a simmer to thicken, about 5 minutes.
Stir frequently.
Pour the thickened milk over the vegetable mixture in the large saucepan.
Slowly add the remaining milk until the soup reaches your desired consistency.
Simmer the soup for about 5 minutes to allow the flavors to combine.