~ Basler Mehlsuppe ~

This is a Swiss-German soup with a toasted flour base. It is incredibly inexpensive to make and amazing for dipping warm sandwiches!

4 Tbs        All-purpose flour

Spread the flour evenly in the bottom of the soup pot. On medium-low heat and stirring constantly to avoid burn, toast the flour until it turns a soft, golden hue. Remove from pan and set aside. Rinse off pan.

1               White onion, sliced thin
2 Tbs       Butter

Making sure the pan is clean, saute until the onions are transparent. Add the flour and blend.

2             14.5 oz cans beef broth (roughly 4 cups)
1/2 c       Red wine (I use the Wise & Heimer Sweet Red)

Gradually add the broth and wine. Under medium heat, stir frequently, cook for about 30 mins.

For a more traditional fare, toast a slice of wheat bread and lay it in the bottom of a soup bowl. Sprinkle with Swiss or Gruyere cheese then pour the soup on top. Sprinkle with a little more cheese and serve.

For dipping soup, sprinkle with Swiss or Gruyere cheese and allow to melt slightly. Serve and dip away!

Enjoy!