Cold Cucumber Soup - cooking recipe

Ingredients

2 peeled and sliced cucumbers
1 onion, chopped
3 Tbsp. butter or margarine
3 Tbsp. flour
3 c. chicken broth
1/2 c. medium sweet cream
cherries

Preparation

Saute cucumbers and onions in butter until soft but not brown. Sprinkle with flour.
Cook 3 minutes.
Add chicken broth. Process in blender or food processor until smooth.
Return to stove and cook 15 minutes.
Refrigerate for 24 hours.
Immediately before serving, add cream.
Sprinkle with cherries.