Cream of Green Bean Soup
2 tbsp chopped onion
1 1/2 tbsp shortening
2 tbsp enriched all-purpose flour
1 tsp salt
1/8 tsp pepper
1 1/2 cps vegetable liquid or water
1 cp chopped freshly cooked or canned green beans
1 1/2 cps evaporated milk
1 - Cook the onions slowly in hot shortening for 5 minutes.
2 - Blend in the flour and salt and pepper.
3 - Stir in slowly the vegetable liquid or water.
4 - Boil slowly for 2 minutes, stirring constantly.
5 - Add chopped vegetables and milk.
NOTE: The basic sauce may be made hours ahead of time, covered and stored in the refrigerator. When ready to use soup, reheat the sauce, add vegetables and milk and heat thoroughly.