Title: Brown Flour Soup (Braune Mehlsuppe)
Categories: Penndutch, Soups
Yield: 1 Servings

1/4 c Butter
10 tb Flour
5 c Soup stock
Salt & pepper
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini