Instructions: In a large, heavy pot or Dutch oven, melt the butter and saute the onions, carrots, celery, and garlic on medium-high heat for 4 to 6 minutes, or until the vegetables are tender, but not browned. Reduce heat to medium.

Stir in the flour and cook, stirring constantly, for 2 minutes. (Do not brown.)

Stir in the chicken stock, bouillon granules, and dill. Tie the pickling spice and peppercorns in a small cheesecloth bag and add to the soup.

Bring to a slow, rolling boil. Reduce heat to simmer and cook, covered, for 20 minutes. After 10 minutes, add the beans. Cover and simmer for 10 minutes more.

Add the potatoes and return to a boil. Reduce heat to simmer and cook for 15 minutes.

Remove spice bag. Slowly stir in the cream, then add the vinegar. Serve.

YIELD: 4 TO 6 SERVINGS

SCHUMACHERS NEW PRAGUE HOTEL
NEW PRAGUE, MINNESOTA

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