2 tbsp. butter
1 onion, finely chopped
10 c. assorted chopped vegetables (celery, carrots, yellow squash, parsnips and zucchini are good)
8 c. chicken stock
2 tsp. dried tarragon
2 tsp. lemon juice
1 can skim evaporated milk

Melt butter over low heat in 4 quart pot. Add onion and cook, covered, until golden, 10 to 15 minutes. Add chopped vegetables, stock, tarragon and bring to a boil. Reduce heat to low and cook about 25 minutes. Process in food processor or blender until smooth. Add lemon juice and skim evaporated milk. Serve. This soup is equally good served hot or cold. Yield 12 to 13 cups.