Braune Mehlsuppe Brown Flour Soup Food

BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)

Steps:

• Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
• Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
• Remove onion and bay leaf before serving. Add the last tablespoons of butter.
• NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.

BRAUNE MEHLSUPPE - BROWN FLOUR SOUP

Steps:

• Melt butter; stir in flour and cook until light tan, stirring constantly.
• Add stock slowly, stirring constantly.
• Add seasonings to taste and continue cooking for up to two hours.

QUEEN VICTORIA'S BROWN WINDSOR SOUP

Steps:

• Cut the lamb and beef into 1-inch cubes and roll in the flour.
• Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
• Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
• Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.