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Burnt Onion and Potato Soup

4 c Cubed potatoes
3 Onions diced; up to 4
1 c Haimeshe farfel; (up to 1-1/2)
1 c Pasta squares; (egg noodle squares)
3/4 Stick of butter
1/4 c Flour mixed with:
1/2 c Water
Salt and pepper to taste.


(all ingredient amounts are estimates)


fry onions in butter until very brown but not burned.


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


add potatoes and cook for 10 minutes.


add farfel and pasta


thicken soup with flour/water mixture.


season and simmer for 1 hour.



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