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Belgian Buttermilk Soup

2 tablespoons all-purpose flour
2 cups milk
1 quart buttermilk
2 egg yolks,beaten
brown sugar to taste

Mix flour with 1 cup of the milk to smooth paste. Bring remaining
milk to boil. Stir in flour mixture. Cook stirring constantly,
until thickened and smooth. Gradually stir in buttermilk. Bring to
boil remove from Heat. Place egg yolks in soup tureen. Gradually
stir hot soup into the egg yolks. Serve hot with brown sugar on
the side. Makes about 2 quarts.

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