Categories: Soups/stews, German 
      Yield: 4 servings 
  
     40 g  Fat (not quite 3 Tbsp)                   Salt 
      1    Onion, chopped                           Pepper 
      2 sl To 3 sl leftover bread, cut              Marjoram 
           -into cubes                              Thyme 
    3/4 l  Water or beef broth (3 cups              Caraway seed 
           -plus 3 Tbsp)                       1 tb Butter 
  
  This is a traditional recipes that is rarely encountered today. 
   
  Brown the onion in the fat until golden brown, then add thyme and marjoram. 
  Stir in the bread cubes, add water (or broth) and bring to a boil.  After a 
  few minutes, add salt and pepper to taste.  Serve with a small slice of 
  bread in the hot soup. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92