Ds marjoram, crushed ds tarragon, crushed 1 tb butter 1 cn tomato soup 1 cn water 1 tb lemon juice in saucepan, cook onion with marjoram and tarrgon in butter until tender; stir in remaining ingredients.
2
Pour into shallow pan; freeze until partially frozen, about three hours; stir a few times.
3
Break up ice with fork, spoon into sherbet glasses or bowls.
