Mushroom cucumber soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Cucumbers |
| 3 | tablespoons | Butter |
| 1 | small | White onion; finely sliced |
| 1 | pounds | Fresh mushrooms; sliced |
| 1 | tablespoon | (heaping) flour |
| 1 | can | (10.75-oz) chicken broth |
| 1 | pint | Sour cream |
| Salt to taste | ||
| Pepper to taste | ||
| 6 | servings. | |
Directions
Peel cucumbers and slice very thin. Melt butter and saute onion until clear. Add mushrooms and saute. Cover and simmer until mushrooms are slightly tender. Sprinkle flour over onions and mushrooms, stir to thicken.
Slowly add chicken broth, then add cucumber slices. Siauner until cucumber slices are barely transparent. Add sour cream and heat. Season to taste. lf prepared early, reheat and add sour cream just before serving. Yield: 4 to ROBYN DICKEY
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .