1 lg. onion, quartered, chopped coarsely
1/4 c. butter, pareve
4 sprigs parsley
2 carrots, scraped & trimmed
3-4 med. zucchini
3 tbsp. flour
6 c. boiling water
1/2 tsp. tarragon
4 tbsp. instant chicken soup mix, pareve
1 c. light cream or milk - (for pareve, put in 1 c. Rich's Coffee Rich)
Salt & pepper to taste (I put in 1/4 tsp. salt, slightly less than 1/4 tsp. pepper) Melt butter in a 3 quart saucepan. Add onion and saute on medium heat for 5 minutes. Place parsley and 1 1/2 inch chunks of carrots to food processor bowl and mince. Add to saucepan. Cut off ends of zucchini, but do not peel. Slice and add to saucepan. Stir and cook for 1 minute. Sprinkle with flour. Add remaining ingredients except cream. Partially cover and simmer for 1 1/2 hours. Strain out vegetables and place in processor. Process until smooth and pureed, about 10 seconds. Stir pureed veggies back into the cooking liquid. Correct seasonings and thin with a little cream. (I used 1/2 cup cream for this recipe.) Do not boil. Delicious. May be frozen. | 
