Extensive use is made in Austrian cooking, as in German cooking, of caraway seed as a flavouring.
1teaspoon of caraway seed
2ozs of butter
1oz of flour, macaroni, water, salt and pepper
Melt the butter in a saucepan, then add the flour gradually and stir till it browns. Mix in the caraway seeds, and pour in about 1½pints of boiling water, stirring well. Simmer for 1½ an hour, strain and add the macaroni, cut in inch lengths and previously boiled. Instead of the macaroni, croûtons of fried bread are sometimes added to the soup.