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Return the soup to the saucepan.Add the whole and skim milk and season with salt and pepper; keep warm..
Meanwhile, trim the peeled cucumber to form a rectangle.Cut the cucumber crosswise into very thin slices.In a medium bowl, combine the rice vinegar with a large pinch of salt.
Add the cucumber slices and toss well.Let stand until they have softened, about 5 minutes.. Ladle the soup into bowls.
Garnish with cucumber slices and serve.. Make Ahead.
The soup can be refrigerated for up to 2 days.. Notes.Drain the mushrooms and cut off the knob ends.
Cut the mushrooms into 1/2-inch pieces.Remove the meat from the chicken thigh and cut into 1/2-inch pieces.
Add the chicken, mushrooms, corn, the remaining 1/2 cup of reserved broth, half of the celery leaves and the cheese to the porridge.Season with salt.. Spoon the porridge into bowls.
(Editor: Smart Bike Locks)