Ingredients

2 cucumbers, European seedless if available
salt
3 Tbsp. butter
1 small onion, thinly sliced
1/2 lb. mushrooms, sliced
1/8 tsp. pepper
2 Tbsp. freshly snipped dill weed
1/2 C. chicken broth
1/2 C. sour cream

Cooking Instructions

Peel cucumbers, halve and remove seeds, if any. Sprinkle lightly with salt and let stand for 15 minutes. Rinse and dry. Cut into 1 1/2″ lengths. Melt the butter in a heavy skillet and add cucumbers, onion and mushrooms. Saute, stirring, for 5 minutes. Add 1/4 tsp. salt, the pepper, dill and broth. Cook for 3 minutes. With a slotted spoon, remove vegetables to a warm dish. Reduce liquid in skillet by boiling to 1/4 C. to 1/3 C. Stir in sour cream. Heat, but do not boil. Pour over vegetables. Serves 4.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)