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Chilled Cucumber Soup

2 tablespoons butter
2 tablespoons all-purpose flour
4 cucumbers, peeled, seed and chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped celery
1 package dry onion soup mix
2 cups water
2 cups half-and-half

1. In a large saucepan over medium heat, melt butter. Blend in flour and cook about 3 minutes. Add peeled, seeded and chopped cucumbers, chopped parsley, and chopped celery; reduce to low heat. Saute vegetables until tender.
2. Pour in the water and add soup mix to the vegetables. Bring to a boil and cook 5 minutes. Reduce heat and simmer 15 minutes.
3. Remove from heat and cool slightly. Using a blender or food processor, puree vegetable mixture until smooth. Add half-and-half and stir until blended. Serve chilled.

Makes 8 servings.