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Lima Bean Soup

2 C dried lima beans, washed and picked over. Cover with water and soak over night. In the morning put into kettle with 1 large onion, cut fine. Cook until done, then rub through sieve. Make a thin cream gravy by cooking 1 large T butter, 2 level T flour and 2 C milk in double boiler. Add pepper and salt to taste. Add the bean puree to the cream gravy and bring to the boiling point. Serve while hot.