Cucumber-Cream Soup

Servings: 10
Ingredients:

3 md Cucumbers, peeled, seeded,
-and chopped (3 cups)
1 sm Onion, chopped (1/4 cup)
3 tb Butter or margarine
1/4 c  All-purpose flour
3 c  Chicken broth
1 c  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 and Stews Cook Book Copyright
1978 by Meredith Corporation, Des Moines, Iowa