Roux Soup

(by Jas Brechtl)

1/2 c. vegetable oil

1/3 c. all-purpose flour

2 t. paprika

1/4 t. cayenne pepper, or more to taste

1/2 t. caraway seeds, optional

4 c. water

3 t. Vegeta* (substitute with 2 vegetable bouillon cubes)

salt and pepper to taste

croutons and sour cream (optional)

*Vegeta is a Croatian condiment (much like bouillon in powder form), which is a mixture of spices and various dry vegetables. We like to season everything with Vegeta and use it instead of salt.

Heat oil in a medium-size pot.

Stir in the flour.

With a wooden spoon or whisk, continue to stir over low heat until flour is golden.

Mix in paprika, cayenne pepper, and caraway seeds, if using.

Slowly add water, continuing to stir as it thickens.

Add Vegeta or bouillon.

Simmer, stirring frequently, for 15 - 20 minutes.

Add salt and pepper to taste.

Serve with croutons (preferably homemade) and sour cream.

(Read A New Life [x2], the story that accompanies this recipe.)