Meal Type: Dessert

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 10 2.5 5 10 20 40 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: December 20, 2009

1. In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine about 15 minutes or till tender.

2. Stir in flour. Add chicken broth and whipping cream; cook and stir till thickened and bubbly.

3. Pour half the mixture into blender container or food processor.

4. Cover and blend till mixture is smooth. Set aside.

5. Repeat with remaining mixture. Cover and chill.

6. Garnish with additional cucumber slices, if desired.

7. Makes 10 to 12 servings. Microwave Cooking Directions: Use ingredients as listed above.

8. In a 2-quart nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.

9. Cover with waxed paper and cook in a countertop microwave oven on high power about 7 minutes or till onion is tender.

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

11. Blend half the mixture in blender container or food processor till smooth.

12. Set aside; repeat with remaining. Cover and chill.

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Dietary Notes:

This Cucumber-Cream Soup recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

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