|Chopped onion||1 Cup (16 tbs)|
|Safflower oil||4 Teaspoon|
|Brown rice flour/Potato flour||2 Teaspoon|
|Canned regular strength chicken broth/3 1/2 cup homemade stock||28 Ounce (2 Cans, 14 Ounce Each)|
|Peeled seeded diced cucumber||2 Cup (32 tbs)|
|Dill weed||2 Teaspoon|
|Thin cucumber slices||4|
Saute the onion in the oil until soft.
Sprinkle on flour.
Stir in flour and cook over moderate heat 2-3 minutes.
Add broth and cucumber.
Bring to a boil.
Lower heat, and cook, covered, until cucumber is tender, about 15 minutes.
Whirl in blender or food processor until very smooth.
Return to pan.
Reheat but do not boil.
Add the salt to taste.
Serve either hot or cold with a slice of cucumber floating on top.