Cucumber Soup

• 2 Tbsp. butter
• 1/2 onion, finely chopped
• 1 clove garlic, finely chopped
• 3 large cucumbers, peeled, halved lengthwise, seeded and chopped
• 3 Tbsp. flour
• 2 c. chicken broth (canned or homemade)
• 1 tsp. salt
• 3/4 c. sour cream or yogurt
• 1 Tbsp. dill weed
• 1 tsp. grated lemon rind
• 1/8 tsp. mace (I also substitute nutmeg)

1. Heat butter in heavy skillet and saute the onion, garlic and cucumbers in it until onion is tender, about 10 minutes.
2. Sprinkle with the flour; stir well.
3. Gradually stir in the broth.
4. Add the salt and bring to a boil.
5. Cover and simmer until cucumbers are tender.
6. Cool.
7. Puree the mixture, in batches, through an electric blender or a food mill.
8. Stir in the sour cream or yogurt, the dill, lemon rind and mace.
9. To serve cold, chill several hours.
10. To serve hot, return to heat through.
11. Yields 4 to 6 servings.

butter, onion, clove garlic, cucumbers, flour, chicken broth, salt, sour cream, dill weed, lemon rind, mace

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553758 (may not work)