4 lg. cucumbers, peeled and sliced
1 tbsp. grated onion
1/4 c. butter
1 tsp. seasoned salt
1 (10 1/2 oz.) can condensed chicken broth
1/8 tsp. cayenne pepper
1 tsp. lemon juice
1 1/2 c. light cream
Chopped parsley or chives

Saute cucumber and onion in butter until soft. Stir in season salt, chicken broth and cayenne pepper. Heat to boiling. Simmer about 10 minutes until cucumbers are transparent. Blend until smooth (use blender or food processor). Stir in lemon juice and cream. Chill overnight. Serve VERY cold topped with parsley or chives. Serves 6.