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Bean Soup

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1 cup dried beans
1 quart cold water
1/2 onion, sliced
1 stalk celery, diced
1/4 teaspoon salt
2 tablespoons butter
1/8 teaspoon celery salt
2 teaspoons flour
grated cheese


Soak beans overnight in cold water, drain. Add 5 cups cold water, bring to boiling point, cover, simmer 3 hours or until tender. Add more water if needed. Cook onion and celery till light brown in 1/2 butter, stir in flour and blend well. Stir in strained soup. Cook 3 to 4 hours. A tablespoon of sherry may be added before serving. Add cheese and paprika. Serve hot.

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