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 Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias