Recipe - Mushroom Cucumber Soup

3 md Cucumbers
3 tablespoon Butter
1 small White onion; finely
cut or sliced up
1 pound Fresh mushrooms; cut or sliced up
1 tablespoon (heaping) flour
1 cn (10.75oz) chicken broth
1 pt Sour cream
Salt to taste
Pepper to taste

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
6 servings.

ROBYN DICKEY

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.