Basler Mehlsuppe (german)

We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	German	Nationalger, Suppen	10	Servings

INGREDIENTS

80	g	Pflanzenfett
630	g	Zwiebeln
200	g	Halbweissmehl
2 1/2		Bouillon
2		Kochwein rot
1		Salz und pfeffer
		zum abschmecken
95	g	Sbrinz, oder anderer
		Hartkase), Hartkase

INSTRUCTIONS

Recipe by: Danny Stocker, MR-Freudenberg , Berne Switzerland
Preparation Time: 0:50 Vorbereitung - Zwiebeln schalen, fein  schneiden
oder hacken - Mehl in einer Lyonerpfanne, im Ofen, langsam  braun
rosten - Auskuhlen lassen Zubereitung - Zwiebeln in  Pflanzenfett
langsam braun rosten - Mit dem gerosteten Mehl stauben  und vermischen
- Etwas erkalten lassen - Mit der heissen Bouillon  auffullen, gut
verruhren - Aufkochen, Rotwein zufugen, abschaumen und  mind. 1 Stunde
sieden lassen - die Suppe purieren - Abschmecken -  Geriebener Sbrinz
separat dazu servieren

A Message from our Provider:

“Jesus: add a whole new dimension to your life”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 18 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 943.4mg Potassium: 136.9mg Carbohydrates: <1g Fiber: 0g Sugar: 0g Protein: 2.9g