Simmer 2 finely minced onions for ¾ of an hour in a qt. of stock. Rub
through a colander and put back again on the stove. Stir 2
tablespoonfuls each of flour and butter together until smooth; add to
the soup. In another saucepan heat a cup of milk and a pinch of soda,
add this to the stock, beat in the white of an egg, season with salt and
pepper, and minced parsley.
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