DILL SOUP

l/2 cup instant chopped dried onions
6 tablespoons water
4 tbsps. butter or oleo
l0 chicken bouillion cubes
2 qts. water
2 tbsps. dill weed
2 tsps. salt
l/2 tsp. pepper
2 9-oz. pkgs. green beans (or l large bag)
4 cups large diced potatoes
l cup sour cream
2 tbsps. parsley flakes
Rehydrate onions in water for l0 mins. In large sauce pot melt
butter, add onions and saute for 2 mins. Dissolve bouillon cubes in
boiling water, add to pot with dill weed, salt, pepper & potatoes.
Bring to boiling, reduce heat, cover and simmer until potatoes are
almost tender (about l5 mins.) Add green beans,return to boiling
point, reduce heat, cover and simmer until beans are tender (about
8 mins.) Remove from heat and puree in processor in batches.
Whisk in sour cream and parsley.
Makes about 3/4 of a gallon.