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Brown Flour Soup
soups, penndutch
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.
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