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Chilled Cucumber Soup

4 Cups cucumbers -- peeled and chopped
1 Cup green onion -- chopped
1/4 Cup all-purpose flour
4 Cups chicken broth
salt & pepper
1/2 Cup half and half
cucumber slices for garnish

Cook cucumbers and onions in butter or margarine over medium heat. Blend four well into pan juices. Gradually add broth, stirring, and cook until mixture thickens and begins to boil. Add salt & pepper to taste. Cover and simmer over low heat for 10 minutes, stirring occasionally. Remove from heat and refrigerate until chilled. Process in covered blender until smooth, then force through a strainer to remove seeds. Stir in half and half and serve in chilled bowls. Garnish with cucumber slices.

6 servings

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