Brown Flour Souppenndutch, soups 1/4 cup butter 10 tablespoon flour 5 cup soup stock 1 single salt & pepper 1 single cheese, grated Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
