Kidney Bean Soup

KIDNEY BEAN SOUP

1 cup red beans
1 teaspoon flour
1 quart water
Pinch mustard
1/2 onion
Lemon juice
1 teaspoon butter
1/2 glass sherry or wine
1 sliced hard boiled egg
1 tsp. Worcestershire sauce

Pick and soak beans over night. Drain and measure, using
one cup of beans to above ingredients. Simmer beans and
onion in water slowly until soft. Rub through sieve, return
to fire, season with salt. Stir in butter and flour. Boil again
for a few minutes. Add to this mustard, lemon juice, claret
and slices of egg.

Use milk to make the left-overs into satisfying and
nourishing soups.