Title: Swiss cucumber soup
 Categories: Soups, Vegetarian, Vegan, Pickarski
      Yield: 6 Servings
 
  2 1/2 c  Cucumbers
           --(peeled, seeded & sliced)
      1 md Onion; halved & sliced
      4 tb Chopped fresh parsley; -OR-
      2 tb -Dried parsley
    1/4 ts Sea salt
    1/2 ts Fresh dill weed; -OR-
    1/4 ts -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
 
  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