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. Pour into shallow pan; freeze until partially frozen, about three hours; stir a few times. Break up ice with fork, spoon into sherbet glasses or bowls.