1 med. zucchini
1 1/2 c. bite-sized cauliflower pieces
2 c. water
1 tbsp. instant chicken bouillon
1/2 tsp. garlic salt
1 c. half & half
2 tbsp. flour
1/8 tsp. dried tarragon leaves

Cut zucchini in half lengthwise. Slice to make about 1 1/2 cups. Combine zucchini, cauliflower, water, bouillon and garlic salt in 2 quart microwave-safe casserole. Cover with casserole lid.

Microwave on high 10-11 minutes, or until vegetables are just about tender. Blend together half & half, flour and tarragon; stir into soup.

Stirring 2 or 3 times, microwave, uncovered, on high 6 to 7 minutes, or until mixture begins to bubble and thicken. Power may need to be reduced to prevent a boil over. Makes 6 servings.