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Cold Cucumber Soup

Yield 8 cups


  • 3 tablespoons butter or margarine
  • 2 medium onions, chopped
  • 2 (13 1/2-ounce) cans chicken broth, undiluted
  • 2 medium potatoes, peeled and cubed
  • 1 1/2 tablespoons chopped fresh parsley
  • 2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large cucumbers, unpeeled and sliced
  • 1 cup half-and-half
  • Cucumber slices

How to Make It

  1. Melt butter in a large saucepan. Add onion; sauté 10 minutes or until tender. Add broth, potatoes, parsley, mustard, salt, and pepper; cook over low heat 30 minutes or until potatoes are tender.

  2. Combine potato mixture and cucumber in container of an electric blender; process 3 to 4 minutes or until pureed. Chill at least 4 hours.

  3. Stir in half-and-half before serving; garnish with cucumber slices.

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