1 lb. fresh green beans, string, wash & cut
4 c. chicken stock
1 tsp. salt
1 clove garlic or shake garlic powder
1 med. onion, chopped
1 tsp. cider vinegar
2 tbsp. chopped fresh parsley
1 tsp. paprika
2 tbsp. flour
1/2 tsp. black pepper
1/4 c. sour cream

Cook beans in boiling stock. Add vinegar, salt, pepper and garlic. Simmer until tender; 12 minutes. Melt butter in saucepan. Saute onion until clear and golden brown. Add parsley, paprika and flour. Stir together a few minutes. Add little of broth. Stir well, then add to rest of broth. Add the beans and simmer until beans are completely tender. Remove garlic clove and cool. Mix little of soup into sour cream, then slowly add mixture into rest of soup. Add to seasoning if needed. Simmer and serve.