Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Bavarian	Soups-, Onion	6	Servings

INGREDIENTS

1		Bay leaf
1/2	ts	Dried basil
1/2	ts	Dried thyme
1/2	ts	Dried oregano
1/2	ts	Fennel seed
1/2	ts	Ground nutmeg
1/4	c	Black peppercorns
5		Onions; sliced 1/4" thick
1	ts	Garlic; crushed
3	tb	Butter
5	c	Water
1 1/2	c	Beer; use Pilsner Beer
1/2	tb	Maggi seasoning
4	tb	Beef base; See Note

INSTRUCTIONS

SACHET BAG
SOUP
To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel
seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a
string. If you don't have cheesecloth, use a coffee filter.
Meanwhile, saute onions and garlic in butter until deep brown. Transfer to
a saucepan and add the water and beer. Bring to a boil. Add the sachet bag
of spices, the maggi Seasoning and the beef base. Simmer slowly for 30
mintues.
Note: all-natural paste beef base is available at Albertsons.
Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland,
Oregon. Taken from article by Linda Nygaard Danielson, Oregonian FoodDay,
Jan. 21, 1997. Mastercook adapted by Brenda Adams,
<adamsfmle@sprintmail.com>
Recipe by: Der Rheinlander Restaurant, Portland, Oregon / badams
Posted to recipelu-digest Volume 01 Number 480 by Jan Crow
<jccrow@hypercon.com> on Jan 08, 1998

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