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How to make it

  • In a large skillet sautee onions and celery in butter. When almost translucent, sprinkle on flour. Once it starts to stick, transfer to large stock pot.
  • Deglaze skillet with a generous splach of sherry and then pour this into stockpot.
  • Add water, stir until blended then add powdered milk. Stir over medium heat.
  • Add potatoes, salt, pepper, parsley, dill weed.
  • Mix and simmer stirring often about 1/2 hour.
  • Resist temptation to add bullion or stock at this point, as it may taste thin. No worries.
  • Chop ends off green beans and then cut into 1-2 inch sections.
  • Add green beans and sour cream to soup and fold in gently.
  • Add about 1 cup sherry and stir, then simmer for about another 1/2 hour
  • Let the flavors meld together. When green beans and potatoes are soft but not mushy it is ready.

Reviews & Comments 2

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    " It was excellent "
    chefmeow ate it and said...
    Yummers, greatness in a pot. Love it. You have my 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    fantastic recipe thanks
    Was this review helpful? Yes Flag

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