4 c  Chicken broth
1 lb Fresh string beans, cut in
-1 inch pieces
2 sm Onions, finely chopped
3 tb Of butter
3    Cloves garlic, chopped fine
1 ts Paprika
3 tb Flour
1/2 c  Cold water
1/4 c  Chopped parsley
Salt and white pepper to
-taste
1 c  Thin noodles, cooked

Heat the chicken broth in a large 3 1/2 quart saucepan. Add the beans and
onions and simmer for 15-20 minutes or until the vegetables are tender but
still firm. Heat the butter in a 1 quart saucepan. Add the garlic and cook
over low heat for 5 minutes. Stir inthe paprika and flour with a spatula.
Slowly blend in the cold water to form a thick paste. Stir the paste into
the hot soup and simmer, stirring constanlty, until the soup has thickened
slightly. Add the vinegar and the parsley, and noodles. Serve hot. oldbab
Leves – Hungarian String Bean Soup