(Recipe #7, page 29)
Cook bouillon according to No. 1 (general instructions). However, strain through a hair sieve [Haarsieb] after only half an hour.
Melt a small piece of butter in an iron pot. For every four servings, stir in a heaping TBS of flour till it has a yellowish sheen. Without stirring, the butter would cook to pieces. Strain the bouillon, removing the sediment. Add the flour [mixture] and the strained broth to the pot and cook. If one intends to have pearl barley in the soup, it should be added now, along with mirepoix [celery, carrots, onion].
However, rice only requires 1 – 1/4 hours to cook, as noted in general instructions above.
One hour before serving, several pearl onions, asparagus, or young kohlrabi may be cooked with the soup. One may also add cauliflower [to the soup], as long as it has been cooked first, because it should not be overcooked.
It is unnecessary to overcook the asparagus for this soup, unless it was not fresh.
Shortly before serving, add several young, finely chopped celery leaves or a little finely ground mace to the tureen and if desired, cook dumplings in the soup.