Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Vegetable shortening 12 c Meat stock
2 ea Med. onions, minced 4 tb Flour
4 c Cleaned chopped green beans Salt pepper to taste
1/2 c Chopped carrots 2 tb Sweet butter
2 ts Chopped parsley Croutons

Put half of the vegetable shortening into a lge. pot, heat; saute
onions until light golden color. Add beans, carrots, parsley and
saute. Add 10 c. of the stock. Cover pot and cook at a low boil
until vegs. are tender (abt. 45 min.). Pass soup through strainer or
blender, then return to the pot. In another smaller pot, heat
remaining shortening, then slowly add flour, stirring until well
blended. Add remaining hot broth and continue to stir until sauce
thickens, then season with salt and pepper. Remove sauce from heat
and swirl in butter. Return bean puree to heat, bring to a quick
boil, then stir in the sauce. Mix well and serve hot, with croutons
if desired.

NOTE: If soup is too thick, thin it by adding more hot broth.

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