The Basler Mehlsuppe is a recipe from Switzerland, to be precise from the Swiss city Basel. The Basler Mehlsuppe is also popular in East and South Germany and used to be a soup, that was made when the budget for food was very low, for breakfast. It is a traditional soup that is still used during the “Fasnacht” time. The simple German recipe of the Mehlsuppe contains of flour (wheat or rye), water or milk, spiced with salt or sugar, and sometimes with some cubes of bread on top of it.
The traditional Basler Mehlsuppe has some more ingredients which enhance the taste quite a bit. Happy Cooking!
Ingredients (serves 4) Basler Mehlsuppe
- 60 g flour
- 1 small onion
- 1 garlic clove
- splash of red wine
- 1 l vegetable broth – How to make Vegetable Broth –
- salt, pepper fresh ground to taste
- dash of nutmeg
- 1 veal bone
- grated cheese (Gruyere, in Switzerland you would use Sbrinz)
Cooking Instructions Basler Mehlsuppe
– Heat butter in a heavy skillet, add flour and saute it until golden brown; add finely chopped onion and garlic.
– While stirring continuously add carefully red wine and add broth bit by bit. Stir continuously so that there won’t be any clumps.
– Spice with salt and pepper; add veal bone.
– Let soup simmer on very low heat for about 1 hour, remove bone and spice with salt and pepper if necessary.
You can serve the soup with grated cheese and croutons or cubes of one day old baguette bread.
If you use beef broth you don’t have to use the veal bone.
Make the soup the day before and heat it up on low heat.
Sprinkle soup before serving with roasted onion rings; don’t use onions in the soup then.