3 med. cucumbers
2 bay leaves
3 c. chicken broth
1 tsp. salt
1 c. light cream
2 tbsp. lemon juice
1 med. onion, chopped (1/2 c.)
1 tbsp. all-purpose flour
1/2 c. dairy sour cream
Dash dried dillweed

Peel cucumbers; cut 2 of the cucumbers into slices. In saucepan combine the sliced cucumbers, onion and bay leaves. Combine broth, flour and salt. Add to saucepan. Simmer covered for 20-30 minutes. Sieve mixture, chill well. Scoop out and discard seeds of remaining cucumber. Finely shred cucumber and add to chilled mixture.

Stir light cream into sour cream, stir into chilled mixture along with lemon juice and dillweed. Garnish with additional dried dillweed.