2 lg. cucumbers, fill up frypan
1 med. onion, chopped
1/2 c. butter
1 (10 3/4 oz.) can chicken broth
1/2 tsp. salt
1/4 tsp. white pepper

Cut cucumbers in half lengthwise and discard seeds. Chop cucumbers. Saute onion and cucumbers in butter. Turn cucumbers and onions into blender. Blend until smooth. Heat vegetables in broth and add seasonings to boiling. Serve hot. Serves 4.