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- Heat the butter in a stockpot and sauté the onions for 1 min.
- Add the beans and the chicken broth.
- Cover and simmer for 25 min.
- Or until beans are cooked.
- Mix in the milk.
- Dilute the cornstarch in a small amount of the warm broth and thicken the soup to taste.
- Season and sprinkle with fresh chives.