lindsey's zucchini cheese soup

Lindsey hosted a luncheon the other day and made this wonderful soup.  It's the kind of soup that you wish you could sit and eat for hours without the bowl emptying or your tummy filling.  Of course I had to go home and make it right away which meant an extra trip to the store and I don't usually make extra trips to the store!  My whole family enjoyed it.

lindsey's zucchini cheese soup (my friend Lindsey M.)
2 medium zucchini, cut in quarters lengthwise, then sliced into 1/4" slices
1 medium onion, diced
1 1/2 tablespoons dried parsley
1 teaspoon dried bail
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 (15 ounce) can corn (I used Mexicorn)
1 (15 ounce) can evaporated milk
1/4 cup grated parmesan cheese
2 cups grated sharp cheddar cheese

Saute the zucchini, onion and herbs in the butter until soft.  Stir in flour, salt and pepper.  Add the water and bouillon; bring to a boil and cook and stir for 2 minutes.  Add corn, tomatoes and canned milk and reduce heat and simmer 5 minutes.  Add cheeses and stir to melt.  Serve.