(by Sheila Bellen)
1 T. vegetable oil
1 large onion, chopped
1 lb. string beans, ends trimmed and cut into pieces
2 c. vegetable broth
1 T. paprika
1/2 c. sour cream
1/2 c. milk
1 T. cornstarch
Heat oil in a pot, and sauté onion.
Add green beans and vegetable broth.
Cover pot, and bring to a boil.
Add paprika, reduce heat, and simmer about 30 minutes until beans are tender.
In a small bowl, whisk together sour cream, milk, and cornstarch.
Add to pot, mixing well.
Bring soup back to boil and cook for 2 minutes, stirring, until thickened.
(Read The Distraction, the story that accompanies this recipe.)