Zucchini Soup with Herbs

• 5 cups zucchini, chopped
• 1 large potato, peeled,cut into 1 inch cubes
• 1 cup water
• 3 green onions, thinly sliced
• 1 tablespoon reduced-calorie margarine, melted
• 12 cup water
• 1 12 teaspoons dried whole tarragon
• 12 teaspoon chicken bouillon granule
• 12 cup skim milk

1. Combine zucchini, potato, and 1 cup water in a small dutch oven.
2. Cover and bring to a boil.
3. Boil 10 minutes or until crisp-tender (do not DRAIN).
4. Saute onions in margarine until tender; add to zucchini and potato.
5. Add 1/2 c water, tarragon, and bouillon granules stirring to blend.
6. Add skim milk, and cook over medium heat until thoroughly heated.

zucchini, potato, water, green onions, margarine, water, tarragon, chicken bouillon granule, milk

Taken from www.food.com/recipe/zucchini-soup-with-herbs-80015 (may not work)