1 tbsp. butter
4 sm. white onions, peeled
3 tbsp. flour
2 1/2 c. low-sodium chicken broth
1 med. size carrots, peeled & sliced 1/2" thick
1 1/2 tsp. dried tarragon, crumbled
1 tsp. lemon juice
1/2 c. broccoli florets
1/2 c. quartered mushrooms
1 sm. yellow squash, 1/2" thick
1/2 c. plain low fat yogurt

In heavy saucepan melt butter over moderate heat, add onions. Cook, stir frequently for 8 minutes. Transfer to plate lined with paper towel. Blend flour into saucepan drippings, cook over moderate heat, stirring for 2 minutes. Gradually whisk in chicken broth and cook about 3 minutes. Add reserved onions, carrot, tarragon and lemon juice.

Bring to a boil, adjust heat so mixture bubbles gently, cover, cook 10 minutes. Add mushrooms, broccoli, squash and cook 5 minutes longer. Whisk in yogurt heat for 2 minutes. Do not boil or the mixture will curdle. Serves 4. Yogurt may be omitted.