2 tbsp. butter
1 tbsp. caraway seeds
2 tbsp. flour
1 1/2 qt. cold water
Salt to taste

Heat butter with caraway seed for 1 minute. Add flour and make dark roux. Don't burn it. Add water, stirring all the time. Cook for about 15 minutes. Strain the mixture, put back in pot and bring to boil. Add salt. Serve with garlic croutons.