In a large pot, over medium heat, add olive oil, onions, and mushrooms. Saute for 6 - 8 minutes, until softened. Add in green beans and chicken broth. In a small bowl, combine a few tablespoons of the milk with the flour, and whisk until smooth. Add the 2 cups of milk and the flour mixture to the soup, and stir well. Simmer for an additional 10 minutes.

*If soup is too thin, you can combine another tablespoon of flour and milk, whisking together, then pouring it into the soup. If soup is too thick, you can add a little extra milk, until desired consistency.

In a pan, over medium-high heat, add 1/2" of oil. Combine flour, milk, salt and pepper in a bowl, and mix until well combined. Add in onion strips, stirring until all onions are coated. Once oil is warm, add in a thin layer of the battered onions, and fry on each side until brown, about 1 - 2 minutes. Remove and repeat until all onion strips are cooked.

Serve up a bowl of green bean soup, and sprinkle on crispy onion strips.