5 cucumbers
1/2 c. minced shallots
1/2 c. minced green onion
6 tbsp. butter
1 tsp. salt, 1 tsp. white pepper
1 tsp. dill weed
10 c. chicken stock
1 tbsp. white wine vinegar
6 tbsp. cream of wheat
2 c. sour cream, divided

Peel cucumbers and cut in 1/2 inch chunks. Saute shallots and onions in butter until yellow. In a saucepan combine onion mix, cucumbers, broth, vinegar, salt and pepper and dill. bring to a boil and stir in cream of wheat. Simmer partially covered for 30 minutes. Cool and puree in a blender. Return to pan and thin with milk if needed. Stir in 1 1/2 cup of sour cream. Let cool, uncovered. Cover and chill overnight. Serve with a dollop of sour cream in each bowl. Serves 12.