Total Calories: 458
In a 3-quart saucepan over medium heat, saute green onions in butter for 1 minute. Add broth, cucumber, farina, 1 teaspoon dill weed and vinegar. Bring to a boil reduce heat to low and simmer for 20 minutes. Place half at a time in a blender container. Cover and puree. Pour into a large bowl.
Stir in sour cream. Cover and chill for several hours.
Garnish each serving with dill weed.
Note: If using dried dill weed, use only 1/2 teaspoon or to taste.
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