1/4 c. sliced onion
2 c. diced, unpeeled cucumber
1/2 c. diced potato
2 c. chicken broth
2 sprigs parsley
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1 c. light cream

Place onion, cucumber and raw potato in saucepan. Add chicken broth, parsley and seasoning and bring to boil. Cover and let cook until potato is barely tender, about 10 minutes. Put in blender and chill thoroughly. When ready to serve, s stir in cream and serve in chilled bowls. Sprinkle with paprika or chopped parsley. Note: milk may be substituted for cream for a thinner soup.