3 cucumbers (about 2 lbs.)
3 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
8 to 10 cucumber slices
1 c. milk
1 c. light cream
1 can (13 3/4 oz.) chicken broth

Pare cucumbers, remove seeds, cut into 1/4 inch pieces. Saute cucumber in butter until transparent. Remove from heat, stir in flour and salt. Gradually add chicken broth and milk. Cook over medium heat, stirring constantly until mixture boils. educe heat; simmer covered 15 minutes. Turn into blender. Blend at high speed 1 minute. Turn into bowl. Stir in cream. Refrigerate, covered, until well chilled at least 4 hours. Serve in bouillon cups. Garnish with a slice of cucumber. Serves 8 to 10.