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Creamy Onion Soup

1 lb Yellow onions (about 3 medium), sliced
2 tb Butter or margarine
4 c Chicken broth
1 ds Pepper
1 ds Dried thyme
1/4 ts Salt, optional
2 c Milk, divided
1/3 c All-purpose flour


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).




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