|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
1 - 10 of 105 for german soup
This is an old style German soup passed down many ... Finally, brown 1/2 sliced small onion in 1/4 to 1/2 stick of butter; add this to flavor the soup. Serve.
Saute onion in bacon dripping. Stir together flour, sugar, vinegar, water, salt and pepper. blend into pan with sauteed onions. Stir constantly to ...
Heat all ingredients to boiling. Reduce heat; cover and simmer 1 hour. Makes 8 servings, 1 cup each (45 calories each).
Saute the bacon, ... not let the soup boil again. Beat ... thicken with a little cornstarch dissolved in cold water. This soup must be reheated carefully!
Put ham and ... onion with bacon. Add to ham. Mix flour and milk; stir into soup. Simmer, covered, for 15 minutes. Garnish with parsley. 6 to 8 servings.
Dissolve bouillon cubes ... for 20 minutes. Add soup and mix well, add cheese and cook until cheese melts. Serve with crumbled bacon over top. Serves 8.
Boil beef with ... egg and 1 cup sour cream together, then pour into soup. Add 1 can tomatoes before you add cream. Heat soup but do not boil. Serve hot.
Peel, quarter and ... Dice bacon; fry. Add diced onion and fry until brown. Put in with potatoes. Add wieners or smoked sausage until heated. Eat with soup.
Combine meat, mustard, ... minutes. Remove to soup bowl. Add cabbage ... meatballs. Yield: 1 1/2 cups. Exchange: 1 medium fat meat, 1/2 vegetable, 55 calories.
Cook the potatoes in their skins; then peel and cut into small pieces. Use fresh or canned green beans cut into 1 inch pieces. Cook beans with water ...
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