Ingredients Edit

Directions Edit

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

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