Basler Mehlsuppesoups 5 tablespoon flour 60 gm butter 1 onion cut in strips 1 liter beef stock 100 gm grated cheese (such as gruyere) Cook flour in dry, hot skillet until light brown. (this can be done in advance, or in large amounts and used later) Add butter to flour and mix. Add onions and cook until softened. Add stock, bring to boil, and simmer 20 minutes. Serve with grated cheese. Add a dash of red wine if desired. Serves 4 This is _best_ with homemade stock, although canned will do in a pinch. Dan Hirschi (California State University, Northridge) dhirschi@huey.csun.edu |
