Brennsuppe (Flour Soup)

Title:
Brennsuppe (Flour Soup)

Yield:
4 Servings

Categories:
Soups,
German




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






 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