Green Bean And Potato Soup
|Celery stalks||5 , sliced|
|Green onions||1 Bunch (100 gm), chopped|
|Powdered milk||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dried dill weed||1 Tablespoon|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Frozen french green beans||10 Ounce (1 Package)|
Saute the celery and green onions in the butter.
When the vegetables are not quite tender, add the flour, and stir in.
Add the water, and stir until blended.
Add the milk, and stir over medium heat until thickened.
Dice the potatoes, leaving the skins on.
Add to the pot along with some salt and pepper, parsley, and dill weed.
Simmer, stirring often, until the potatoes are tender, about 1/2 hour.
Twenty minutes before serving, stir in the sour cream and green beans.
Simmer for 20 minutes, and enjoy.