Cucumber-cream soup

Yield: 10 servings

Measure Ingredient
3 mediums Cucumbers, peeled, seeded, and chopped (3 cups)
1 small Onion, chopped (1/4 cup)
3 tablespoons Butter or margarine
¼ cup All-purpose flour
3 cups Chicken broth
1 cup Whipping cream

In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine about 15 minutes or till tender. Stir in flour. Add chicken broth and whipping cream; cook and stir till thickened and bubbly.

Pour half the mixture into blender container or food processor. Cover and blend till mixture is smooth. Set aside. Repeat with remaining mixture. Cover and chill. Garnish with additional cucumber slices, if desired. Makes 10 to 12 servings.

Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart nonmetal bowl or casserole place cucumbers, onion, and butter or margarine. Cover with waxed paper and cook in a countertop microwave oven on high power about 7 minutes or till onion is tender.

Stir in flour. Add chicken broth and cream. Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every two minutes.

Blend half the mixture in blender container or food processor till smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed above.

Recipe From: Better Homes and Garden, Soups & Stews Cook Book Copyright 1978 by Meredith Corporation, Des Moines, Iowa

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