In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth,
pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and
simmer for 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining milk
until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or
until thickened. Yield: 6 servings (1 1/2 quarts).
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#658 by NGavlak@aol.com on Jul 6, 1997
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