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Zucchini Soup with Herbs

5 c Zucchini; chopped
1 lg Potato; peeled cut into 1" cubes
1 c Water;
3 Green onions, thinly sliced
1 tb Margarine; melted, reduced calorie
1/2 c Water
1 1/2 ts Dried whole tarragon;
1/2 ts Bouillon gramules, chicken-flavored
1/2 c Skim milk;


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


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