Recipe - Burnt Onion And Potato Soup

4 cup Cubed potatoes
3 Onions minced ; up to 4
1 cup Haimeshe farfel; (up to
11/2)
1 cup Pasta squares; (egg noodle
squares)
Three fourths Stick of butter; (i use
margarine successfully when
i make it parve)
One fourth cup Flour mixed with:
One half cup Water; (for thickening i
brown the flour first)
Salt and pepper to taste.

(all ingredient amounts are estimates)

1. fry onions in butter until very brown but not burned.

2. add 2/3 full pot (dutch oven) of water. you can add more later if
needed. (the water should be very brown)

3. add potatoes and cook for 10 minutes.

4. add farfel and pasta

5. thicken soup with flour/water mixture.

6. season and simmer for 1 hour.

enjoy. we love this soup with some fresh pumpernickel bread. this is a meal
in and of itself but goes well with a fresh salad and other sides like egg
salad, farmer's salad and an assortment of cheeses. i'd do tuna or salmon
salad but i'm allergic to fish!

Posted to JEWISHFOOD digest by Karen_Jackson@nynet.nybe.on.ca (Karen
Jackson) on Dec 05, 1998, converted by MM_Buster v2.0l.