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      Title: Biersuppe (Beer Soup)
 Categories: Soups, German
   Servings: 4 Servings

  1 1/2 tb Flour; heaping
  3 1/2 tb Butter (50 g)
      1 l  Beer
      1 sm Cinnamon stick
           Sugar; to taste
      2    Egg yolk
    1/2 c  Milk; +1/2 tb (125 ml)
           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.

  Recipe by D'Schwaebisch' Kuche' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976.
  (Translation/Conversion: Karin Brewer)

  Posted by: Karin Brewer, Cooking Echo, 9/1992

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