Cream Of Navy Bean Soup
|Navy beans||2 Cup (32 tbs), dried|
|Beef broth||5 Cup (80 tbs)|
|Onion||2 Cup (32 tbs), chopped|
|Milk||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
Wash beans and soak overnight in water to cover.
Drain beans and put into a large heavy saucepan.
Add the broth and onion and mix well.
Cover and simmer until beans are soft and mushy, about 1 hour.
Force bean mixture through sieve or food mill and set aside.
Heat butter in a large saucepan.
Stir in the flour and cook until mixture bubbles and is lightly browned.
Add the milk gradually, stirring constantly; continue to stir and bring rapidly to boiling.
Cook 1 to 2 minutes.
Stir in the bean puree, cream, and remaining ingredients.
Heat thoroughly, stirring constantly.
Garnish with minced parsley and serve with generous amounts of crumbled bacon or well-browned croutons.