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Black Belt Butterbean Soup  

2 cups shelled fresh butterbeans   
2 tablespoons butter       
2 tablespoons flour   
1 cup scalded milk   
2 cups chicken stock or chicken consomme
1 tablespoon onion juice
Salt and pepper to taste

Cook butterbeans in salted water until tender.  Drain and put through colander.  Melt butter in heavy skillet; stir in flour and add scalded milk, stirring constantly.  Add stock or consomme and blend until smooth.  Combine with prepared beans and add onion juice and seasonings.  Heat and combine well.  Sprinkle and serve with paprika.  A pat of butter may also be added to each bowl of soup, if desired.

Contributed by Treasured Alabama Recipes (Alabama)



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