Cold Cucumber Soup - cooking recipe

Ingredients

3 Tbsp. butter or margarine
2 onions, chopped
3 to 4 cucumbers, diced and peeled
2 potatoes, diced
1 1/2 tsp. parsley, chopped
2 tsp. dry mustard
2 cans chicken broth
1 pt. half and half
salt and pepper to taste

Preparation

Melt butter and cook onions until transparent.
Add broth, potatoes, parsley, mustard, salt and pepper.
Cook on low until potatoes are tender.
Then put mixture in blender with raw cucumbers and puree.
Chill well before serving.
Then add cream. The mixture lasts well for a week in the refrigerator for small servings.