Chickumber Chowder

• 1/2 c. chopped onion
• 1/4 c. butter or margarine
• 1/4 c. flour
• 1/2 tsp. seasoned salt
• 1/4 tsp. white pepper
• 3 c. chicken broth
• 5 medium cucumbers, peeled, halved lengthwise, seeded and diced
• 1 c. cubed cooked turkey or chicken
• 1/2 c. long grain rice
• 2 Tbsp. lemon juice
• 2 bay leaves
• 1 c. light cream
• 1/4 c. snipped parsley

1. In a three quart saucepan, saute onion in butter or margarine until tender but not brown.
2. Blend in flour, salt and pepper. Stir in chicken broth.
3. Cook and stir until thick and bubbly.
4. Add cucumber.
5. Cover and simmer for 10 minutes.
6. Pour half the mixture at a time into a blender or food processor.
7. Cover and blend on medium for 30 seconds.
8. Return all the mixture to saucepan.

onion, butter, flour, salt, white pepper, chicken broth, cucumbers, chicken, long grain rice, lemon juice, bay leaves, light cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329828 (may not work)