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Zucchini soup with herbs

Yield: 4 1 cup serv

Ingredients:

• 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;

Instructions:

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. From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3 gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg Reformated for you and yours via Nancy O'brion and her Meal-Master (From Jungle.Boy via GEnie)