Recipe - Basler Mehlsuppe

5 tablespoon Flour
60 g Butter
1 Onion cut in strips
1 l Beef stock
100 g Grated cheese (such as
Gruyere)

Cook flour in dry, hot skillet until light brown. (this can be done in
advance, or in large amounts and used later) Add butter to flour and mix.
Add onions and cook until softened. Add stock, bring to boil, and simmer 20
minutes. Serve with grated cheese.

Add a dash of red wine if desired.

Serves 4

This is _best_ with homemade stock, although canned will do in a pinch.

Dan Hirschi (California State University, Northridge)
dhirschi@huey.csun.edu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini