Title: Wasserschnalle
Categories: Soup German
Yield: 4 Servings

40	g	Fat (not quite 3 Tbsp)
1		Onion, chopped
2	sl	To 3 sl leftover bread, cut into cubes
3/4	l	Water or beef broth (3 cups plus 3 Tbsp)
		Salt
		Pepper
		Marjoram
		Thyme
		Caraway seed
1	tb	Butter

This is a traditional recipes that is rarely encountered today.

Brown the onion in the fat until golden brown, then add thyme and marjoram. Stir in the bread cubes, add water (or broth) and bring to a boil. After a few minutes, add salt and pepper to taste. Serve with a small slice of bread in the hot soup.

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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