Chilled Cucumber Soup

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2 large cucumbers
1/2 cup onion, chopped fine
3 cups chicken broth
1 cup sour cream
1/4 tsp dry mustard
1/2 tsp fresh dill or 1/4 tsp dill weed.
Salt and pepper to taste
Chopped chives for garnish

Peel one cucumber, slice lengthwise, remove seeds and chop. Place chopped cucumber, onion and two cups chicken stock in medium saucepan and simmer for 15 minutes. Peel second cucumber, remove seeds and grate coursely. Add this with sour cream, remaining cup of chicken stock, and seasonings to the puree. Chill thoroughly. Serve in glass bowls or mugs garnished with chopped chives.

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