a. 1/4 cups minced green onions (or yellow onions) 3 Tb butter Cook the onions slowly in the butter in a covered saucepan for 5 to 10 mins., until tender and transluscent but not browned. b. 3-4 packed cups fresh watercress leaves & tender stems, washed & dried 1/2 tsp salt Stir in the watercress & salt, cover, and cook slowly for about 5 mins. or until leaves are tender & wilted. c. 3 Tb flour Sprinkle in flour and stir over moderate heat for 3 mins. d. 5-1/2 cups boiling white stock (or canned chicken broth) Off heat, beat in boiling stock. Simmer 5 mins., then pur