*  Exported from  MasterCook  *
 
                            CUCUMBER-CREAM SOUP
 
 Recipe By     :
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        Cucumbers, peeled, seeded -- and chopped (3 cups)
    1      small         Onion -- chopped (1/4 cup)
    3      tablespoons   Butter or margarine
      1/4  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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