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Brennsuppe (Flour Soup)

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CATEGORY CUISINE TAG YIELD
Grains German Soups/stews, German 4 Servings

INGREDIENTS

50 g Fat (a generous 3 Tbsp)
4 tb Flour
1 1/2 qt Water
Salt
Pepper
1 Onion, chopped
Caraway seeds
Seasoning herbs

INSTRUCTIONS

Heat the fat, add flour, and make a roux.  Add the chopped onion. Add the
water, and season to taste with salt, caraway seeds and other seasoning
herbs (e.g. thyme, savory, marjoram).
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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