Flour Soup a La Grisons

Flour Soup A La Grisons

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Beth Renzetti


AKA 'Bundner Mehlsuppe'. Published by the Chur Chapter of the Swiss Womens' Institutes. Originally submitted for ZWT7. Resubmitted for Culinary Quest 2.

I tagged this as German because it's German-Swiss and there is no Swiss option.


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5 Min
50 Min
Stove Top


  • 4 Tbsp
    fat (butter or lard)
  • 1/2 c
  • 6 c
  • 1/2 tsp
  • 1/2 tsp
    beef bouillon
  • 3 Tbsp
    milk or cream
  • 2 Tbsp
    grated parmesan cheese

How to Make Flour Soup a La Grisons


  1. Heat the fat. Add the flour and stir constantly over *low* heat for 15-20 minutes until toasty brown. Be careful not to burn!
  2. Add the water and stir until the bubbling stops, and lower the heat.
    Then add the salt and bouillon and cook for 1/2 hour, stirring occasionally.
  3. Finish by stirring in the milk or cream. You can then stir the grated cheese into the soup, or, if you prefer, serve it alongside.

Printable Recipe Card

About Flour Soup a La Grisons

Course/Dish: Cream Soups
Main Ingredient: Flour
Regional Style: German

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