3 lg. cucumbers, sliced thin
1/4 c. chopped onions
Salt and pepper
1 1/2 c. chicken broth (canned all right)
1 c. cream
1/2 c. water
4 tbsp. flour
1/4 tsp. marjoram

Simmer cucumbers, onions, salt and pepper until tender. Stir flour into cold chicken broth. Gradually add to cucumbers. Stir constantly, when it comes to boil, remove from heat; blend and add cream and marjoram. Refrigerate overnight. If you use blender, cool some before blending. Makes a good full blender of soup.