Ingredients Edit

Directions Edit

  1. Combine zucchini, potato, and 1 cup water in a small dutch oven.
  2. Cover and bring to a boil. Boil 10 mins or until crisp-tender (do not drain).
  3. Sauté onions in margarine until tender; add to zucchini and potato. Add ½ cup water, tarragon, and bouillon granules stirring to blend.
  4. Add skim milk, and cook over medium heat until thoroughly heated.

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