Swiss Cucumber Soup

• 2-1/2 cup cucumbers, peeled, seeded and sliced
• 1 md. onion, halved and sliced
• 4 tbsp. chopped fresh parsley
• 2 tbsp. dried parsley
• 1/4 tsp. sea salt
• 1/2 tsp. fresh dill weed
• 1/4 tsp. dried dill
• 2 tbsp. corn oil
• 2 tbsp. arrowroot
• cornstarch
• 1-3/4 cup water
• 2 cups light soy milk
• skim milk
• 1/4 tsp. ground black pepper
• 6 sprigs fresh dill

1. In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.
2. In a small bowl, whisk arrowroot with water.
3. Pour into sauted vegetable mixture and stir over medium heat until thickened.
4. Gradually add soy milk and stir until smooth and creamy.
5. Simmer for 3 minutes.
6. Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.

cucumbers, onion, parsley, parsley, salt, fresh dill, dill, corn oil, arrowroot, cornstarch, water, light soy milk, milk, ground black pepper, dill

Taken from www.foodgeeks.com/recipes/13587 (may not work)