2 lbs. fresh green beans
1 med. onion, chopped
1 stick butter
1 tbsp. salt
1 can evaporated milk
3 tbsp. flour

Wash green beans and cut in half. Cover green beans with water in a 4 quart pot; add salt and let boil until green beans are soft, for about 1 hour. Add onion and 1 stick butter to green bean mixture. Pour 1 can of evaporated milk into a jar or blender and add 3 tablespoons flour. Blend until smooth, not lumpy. Remove pot from burner, add milk mixture and return to the burner. Stir constantly for about 15 minutes or until soup thickens.