1 qt good chicken stock
2 1/2 medium size cucumbers
1 onion, peeled & chopped
2 t butter
1 c light cream
4 or 5 fresh mushrooms
1 stick cinnamon (optional)
1/4 t garlic powder
salt & pepper to taste
chopped chives Heat chicken stock to boiling. Peel and grind 2 cucumbers retaining the liquid in a bowl. Add both pulp and liquid to stock. Let simmer 10 minutes.
Saute onion in 1 t of the butter until golden yellow, not brown. Add to stock. Add light cream. Slice thin fresh mushrooms; saute until just wilted in remaining 1 t butter, using the same frying pan you have just
used for the onion. Add to the soup, rinsing frying pan with a little of the stock. Add stick cinnamon (for hot soup only) and garlic powder. Now taste for salt and pepper. Peel and dice remaining 1/2 cucumber. Parboil,
drain, and add to the soup at the last minute. Serve in a heated tureen. Garnish with chopped chives. Served cold, this soup is marvelous on a hot day. If you plan to serve it cold, omit the cinnamon. Serves 4. |
