Braune Mehlsuppe Brown Flour Soup Food

BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)

Browned-Flour Soup from Basle (Switzerland) image

From "The Swiss Cookbook". I haven't made it. The author says that it's traditional Swiss fare, going all the way back to the Middle Ages. "Swiss people love them, and though my view is somewhat skeptical, they are part of Swiss eating to this day."

Provided by Debbie R.

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

7 teaspoons butter
6 tablespoons flour
7 -8 cups hot water
1 medium onion, stuck with
5 cloves
1 bay leaf
salt

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.

Nutrition Facts : Calories 113, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.6, Sodium 56.6, Carbohydrate 11.7, Fiber 0.7, Sugar 1.2, Protein 1.5

BRAUNE MEHLSUPPE - BROWN FLOUR SOUP

Braune Mehlsuppe - Brown Flour Soup image

An old-timey comfort soup from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Kid Friendly

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup butter (no substitutions)
10 tablespoons flour
5 cups soup stock
salt and pepper, to taste

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.

Nutrition Facts : Calories 172.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 14.9, Fiber 0.5, Sugar 0.1, Protein 2.1

QUEEN VICTORIA'S BROWN WINDSOR SOUP

Queen Victoria's Brown Windsor Soup image

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.

Provided by French Tart

Categories Stocks

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/4 lb stewing beef
1/4 lb lamb steak (or mutton if available)
4 cups good beef stock
1 medium onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 tablespoons flour
1 bouquet garni
salt and pepper
1/4 teaspoon chili powder
1/2 cup cooked rice (optional)
1/4 cup madeira wine (optional)

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.

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Braune Mehlsuppe Brown Flour Soup Food

BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)

From "The Swiss Cookbook". I haven't made it. The author says that it's traditional Swiss fare, going all the way back to the Middle Ages. "Swiss people love them, and though my view is somewhat skeptical, they are part of Swiss eating to this day."

BRAUNE MEHLSUPPE - BROWN FLOUR SOUP

An old-timey comfort soup from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

QUEEN VICTORIA'S BROWN WINDSOR SOUP

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