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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Soups, Vegetarian, Vegetables 6 Servings

INGREDIENTS

2 1/2 c Cucumbers (peeled, seeded & sliced)
1 md Onion; halved & sliced
4 tb Chopped fresh parsley; -OR- Dried parsley
1/4 ts Sea salt
1/2 ts Fresh dill weed; -OR- Dried dill
2 tb Corn oil
2 tb Arrowroot or cornstarch
1 3/4 c Water
2 c Light soy milk or skim milk
1/4 ts Ground black pepper
6 Sprigs of fresh dill

INSTRUCTIONS

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil
until vegetables are translucent.
In a small bowl, whisk arrowroot with water.  Pour into sauted vegetable
mixture and stir over medium heat until thickened.
Gradually add soy milk and stir until smooth and creamy. Simmer for 3
minutes.  Stir in pepper, ladle into serving bowls, garnish with dill and
serve hot.
Per serving: 85 cal, 4 g prot, 252 mg sod, 10 g carb, 5 g fat, 0 mg chol,
26 mg calcium
Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for
you by Karen Mintzias

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