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Creamy Onion Soup

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter or margarine
4 cups chicken broth
1 dash pepper
1 dash dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

In a 3-qt. saucepan over medium heat, saute onions in butter. Add
broth, pepper, thyme and salt if desired; bring to a boil. Reduce
heat; cover and simmer for 20 minutes. Add 1 2/3 cups milk. Stir
flour into remaining milk until smooth; add to soup. Bring to a
boil; boil and stir for 2 minutes or until thickened. Yield: 6
servings (1 1/2 quarts).

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