1/2 c. finely chopped onion
1 1/2 c. chicken stock (or canned chicken broth)
2 c. peeled, sliced cucumbers
1/4 c. water
1 tsp. salt
1/8 tsp. pepper
1/4 c. flour
1 c. cream
1 tbsp. chopped mint (or parsley)
Finely sliced cucumber
1 tsp. shredded carrot

Cook onions, cucumbers, water, salt and pepper until tender. Combine flour and 1/4 cup stock and gradually add to remaining stock.