Mushroom And Yellow Bean Soup

Get one can of yellow wax beans and drain it into a large soup pot. Save those beans for later.

Add a can of chopped mushrooms, or use fresh ones in liquid or broth. Don't drain them and put those in your soup pot.

Add about two quarts of water and bring it to a light boil. Some folks add salt. (I don't.)

Add two diced carrots, a couple of cloves of diced garlic or a good bit of garlic power, and one stick of celery if you like that (I don't). 

Let that boil maybe ten minutes. 

Dice and add two potatoes. (I like to use red potatoes, and I use three or four if they're small.)

Cook everything together until the potatoes are almost tender.

Some folks put a bit of fennel in a pestle, grind that up, heat it just a bit and add that. (I like that.)

Add those beans and parsley flakes or dill weed---not much unless you really like that.

Let it simmer.

Melt some margarine in a skillet, add some flour, and make a paste.

Take the skillet from your burner and add in some of the hot soup, not more than one cup. Stir it in carefully. Watch out for lumps---those are not your friends.

Remove the soup from the heat and add what you have in the skillet.

Did I mention that you need to not have lumps in the skillet?

That should be it. Now, I like a thick soup on a cold day, but if this is too thick for you then just add some water.