CREAMY VEGETABLE SOUP

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2 1/2 c. broccoli, carrots and
zucchini
1 Tbsp. all-purpose flour
1/4 c. chicken broth
3 c. skim milk
2 Tbsp. margarine
1 tsp. chives-tarragon
salt and pepper to taste
1/8 tsp. Tabasco sauce

Steam vegetables 2 or 3 minutes, then blend together in
blender. Return to heat and add the rest of the ingredients,
flour last. Stir well to mix together and just heat to boil-
ing. Serve hot. One cup per serving, 174 calories. Crackers
add extra calories.

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