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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons butter or margarine |
2 medium onions, chopped |
2 (13 1/2-ounce) cans chicken broth, undiluted |
2 medium potatoes, peeled and cubed |
1 1/2 tablespoons chopped fresh parsley |
2 teaspoons dry mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 large cucumbers, unpeeled and sliced |
1 cup half-and-half |
cucumber slices |
Directions:
1. Melt butter in a large saucepan. Add onion; sauté 10 minutes or until tender. Add broth, potatoes, parsley, mustard, salt, and pepper; cook over low heat 30 minutes or until potatoes are tender.
2. Combine potato mixture and cucumber in container of an electric blender; process 3 to 4 minutes or until pureed. Chill at least 4 hours.
3. Stir in half-and-half before serving; garnish with cucumber slices.
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