Title: Biersuppe (Beer Soup)
Categories: Soup German
Yield: 4 Servings

1 1/2	tb	(heaping) flour
50	g	Butter (3 1/2 Tbsp)
1	l	Beer
1	sm	Piece of cinnamon
		Sugar to taste
2		Egg yolk
1/8	l	Milk (1/2 cup plus 1/2 Tbsp)
		Toasted white [French] bread

From grandmother's more thrifty times; rarely encountered today.

Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread.

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, 9/92

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