Cucumber Mushroom Soup

5 cups chicken broth

3 cucumbers

1/3 pound mushrooms, washed and thinly sliced

5 green onions, diced

Salt and pepper

Fresh parsley for garnish

Bring broth to a boil in a large saucepan. Cut cucumbers in half lengthwise. Peel and seed cucumbers and then cut into 1/2-inch strips. Cook cucumbers and mushrooms in broth for about 10 minutes, or just until cucumbers are crisp-tender. Add green onions, salt, and pepper, cook for another minute or so and then pour soup into bowls. Garnish with a little fresh parsley.