Swiss · Starter · Easy
Basler Mehlsuppe (Swiss Toasted Flour Soup)
0.0 (0 ratings)- Total
- 1 hr 5 min
- Prep
- 10 min
- Serves
- 4
- Calories
- 230
Slowly toasted flour gives a brown onion broth a nutty depth, with grated cheese melting into this warming soup from Basel, Switzerland.
The color comes from flour toasted patiently in a dry pan, not from a dark roux, in Basler Mehlsuppe (Swiss Toasted Flour Soup). Once whisked into broth, it gives the soup a smooth body and a warm, roasted flavor.
Stir the flour constantly and stop at hazelnut brown; black flecks taste bitter. Add cool broth gradually at first so the flour disperses before the pot returns to a simmer.
Method
Put all-purpose flour in a dry heavy saucepan over medium-low heat. Stir continuously for until evenly hazelnut brown and nutty-smelling, then transfer to a bowl.
Melt butter in the saucepan and cook onion over medium heat for until soft and golden.
Return the toasted flour and stir to coat the onion. Off the heat, gradually whisk in 1 cup beef broth until smooth, then add remaining broth, red wine, salt and black pepper.
Bring to a simmer and cook over low heat for , stirring occasionally, until smooth and lightly thickened. Ladle into bowls and scatter gruyere over the top.
Forkue tips
- Taste the broth before adding the salt, especially if it is not reduced-sodium. The cheese adds another salty note at the table.
Storing and reheating
Refrigerate for 3 days. Reheat slowly, whisking in a splash of broth if the flour has thickened the soup; add grated cheese after warming.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Basler Mehlsuppe (Swiss Toasted Flour Soup): FAQ
Can I make the soup vegetarian?
Yes. Replace beef broth with a rich vegetable broth and use cheese labeled suitable for vegetarians. The toasted flour still supplies the characteristic roasted flavor.
Why does the soup taste bitter?
The flour was likely toasted too dark or scorched in spots. Start again with evenly toasted flour; extra liquid will not remove a burnt taste.
How do I store and reheat Basler Mehlsuppe (Swiss Toasted Flour Soup)?
Refrigerate for 3 days. Reheat slowly, whisking in a splash of broth if the flour has thickened the soup; add grated cheese after warming.
How long does Basler Mehlsuppe (Swiss Toasted Flour Soup) take?
About 1 hr 5 min in total: 10 min prep and 55 min cooking.
What do I need to make Basler Mehlsuppe (Swiss Toasted Flour Soup)?
The key ingredients are all-purpose flour, onion, butter, beef broth, red wine and gruyere, plus pantry basics.
Any tips for Basler Mehlsuppe (Swiss Toasted Flour Soup)?
Taste the broth before adding the salt, especially if it is not reduced-sodium. The cheese adds another salty note at the table.
