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Cucumber Medley Soup


"I never heard of cucumber soup. The recipe said it was served cold. I like warm soup. I had some cucumbers and just used what I had on hand. The delicious scent is out of this world and leftovers are only because we are stuffed."
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2 h 20 m servings 147 cals
Original recipe yields 10 servings

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  1. Quarter sausages lengthwise; slice into 1/2-inch pieces and put in a slow cooker.
  2. Blend peas in a blender until smooth; add to slow cooker.
  3. Stir water, cucumbers, evaporated milk, vegetarian patties, bell pepper, green onions, garlic, chicken bouillon, dill, Italian seasoning, parsley, curry powder, thyme, cayenne, celery salt, and bay leaf into the slow cooker.
  4. Cook on High for 2 hours or on Low for 5 hours. Alternately, simmer covered in a pot over low heat until the cucumbers mash easily against the side of the pot, about 2 hours. Sprinkle Parmesan cheese over individual servings.

Nutrition Facts

Per Serving: 147 calories; 8 g fat; 10.7 g carbohydrates; 9.1 g protein; 24 mg cholesterol; 552 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Fantastic flavorful soup. I wasn't sure about a hot cucumber soup but it was great. The only thing I changed was that I used a full pack of sausage and omitted the vegetarian patties.

Worth the time to make it. Next time I will make a double batch. Everybody enjoyed it that tried it. Even better with Parmesan cheese but I am a mouse.