Chilled Cucumber Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 4 large cucumbers, peeled, seeded and finely chopped (about 3.5 cups)
• 14 cup finely chopped parsley
• 14 cup finely chopped celery leaves
• 1 (1 ounce) envelope Lipton golden onion soup mix
• 2 cups water
• 2 cups light cream or 2 cups half-and-half

1. In large saucepan, melt butter and cook flour over medium heat, stirring constantly for 3 minutes.
2. Add cucumbers, parsley and celery leaves.
3. Reduce heat to low and cook 8 minutes or until vegetables are tender.
4. Stir in golden onion soup mix thoroughly blended with water.
5. Bring to a boil, then simmer covered 15 minutes.
6. Remove from heat and cool.
7. In food processor or blender, puree soup mixture.
8. Stir in cream; chill.
9. Serve cold and garnish, if desired, with cucumber slices and lemon peel.

butter, flour, cucumbers, parsley, celery, golden onion, water, light cream

Taken from www.food.com/recipe/chilled-cucumber-soup-315516 (may not work)