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Brennsuppe (Flour Soup)

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      Title: BRENNSUPPE (FLOUR SOUP)
 Categories: Soups/stews, German
      Yield: 4 Servings
 
     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
 
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