Zucchini Soup With Herbs

5 cups zucchini, chopped
1 large potato, peeled, cut into 1″ cubes
1 cup water
3 green onions, thinly sliced
1 tablespoon margarine, melted
calorie
1/2 cup water
1 1/2 teaspoons dried whole tarragon
1/2 teaspoon bouillon granules, chicken-flavored
1/2 cup skim milk

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