Cream of String Bean Soup

(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.)