Title: Brown Flour Soup (Braune Mehlsuppe)
Categories: Penn Soup
Yield: 1 Servings

1/4	c	Butter
5	c	Soup stock
		Cheese, grated
10	tb	Flour
		Salt & pepper

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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