Title: Cucumber Soup
Categories: Soup
Yield: 35 Servings

3 ga Water
1 Whole; dressed chicken with
-excess fat removed
1 Unpeeled yellow onion
1/4 c Soy sauce
2 tb Salt
10 Cucumbers

From: rbparker@henning.cfa.org (Ron Parker)

Date: Sat, 13 Jul 1996 16:43:16 -0600
Boil chicken and onion in salted water until chicken is tender. Remove
chicken, cool and use right away, or place in refrigerator for another use.
Add soy sauce and peeled, seeded cucumbers in 1/2 inch cubes. Cook until
cucumber is tender and translucent. It is almost impossible to overcook
the cucumber. Serves 35 as a first course or fewer as a main course with
cooked rice on the side.

JEWISH-FOOD digest 255

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.