Basler Mehlsuppa

This is a Swiss favorite, a heartening bowl of this soup is always very welcomed. The basis of this Basel soup is toasted flour.

Step: 1

In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.

Step: 2

In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.

Step: 3

Put a slice of bread in each person’s bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.

Per Serving: 293 calories; protein 11.9g; carbohydrates 27.7g; fat 12.5g; cholesterol 30.1mg; sodium 337.7mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.