Basler Mehlsuppe
A traditional, hearty soup from Basel, made from a roux of butter and flour, then simmered with beef broth and seasoned with onions and white wine. It's often served with grated cheese.
🧂 Ingredients
- 100 g Butter
- 100 g All-purpose flour
- 2 medium Onions(finely chopped)
- 1.5 l Beef broth
- 150 ml Dry white wine
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 1 pinch Nutmeg(freshly grated)
- Grated Gruyère cheese(for serving)
👨🍳 Instructions
- 1
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
⏱️ 3 minutes - 2
Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Do not let them brown too much.
⏱️ 7 minutes - 3
Gradually whisk in the flour to form a smooth roux. Cook the roux, stirring constantly, for about 10-15 minutes until it turns a deep golden brown color. This is crucial for the soup's flavor and color.
⏱️ 15 minutes💡 Tip: Stirring constantly prevents burning and ensures even browning. - 4
Slowly whisk in the white wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
⏱️ 3 minutes - 5
Gradually whisk in the beef broth, a little at a time, ensuring no lumps form. Bring the soup to a gentle simmer.
⏱️ 5 minutes - 6
Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 30 minutes to allow the flavors to meld and the soup to thicken.
⏱️ 30 minutes💡 Tip: Stir occasionally to prevent sticking. - 7
Season the soup with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg to taste.
- 8
Ladle the hot soup into bowls and serve immediately, topped generously with grated Gruyère cheese.
💡 Tip: The cheese will melt into the hot soup.
💡 Pro Tips
- ✓The browning of the roux is the most critical step for flavor. Be patient and don't rush it.
- ✓Use a good quality beef broth for the best results.
- ✓Serve with crusty bread for dipping.
🔄 Variations
- Add a bay leaf and a sprig of thyme to the simmering soup for extra aroma.
- For a vegetarian version, use a rich vegetable broth and omit the cheese or use a vegetarian alternative.
- Some recipes include a splash of cream for a richer texture.