1. 1

   Step 1

   Melt the butter in a pot.

2. 2

   Step 2

   Remove the pot briefly from the heat, add the flour, and stir thoroughly with the butter.

3. 3

   Step 3

   Return the pot to the heat and toast the flour over low heat, stirring constantly, for 20-30 minutes until caramel-brown.

   Timer 30 min
4. 4

   Step 4

   Deglaze with 5 dl of the hot broth and bring to a boil while stirring.

5. 5

   Step 5

   Add the remaining broth (1 l) and season lightly with salt.

6. 6

   Step 6

   Let the soup simmer over low heat for 1 hour, stirring occasionally.

   Timer 60 min
7. 7

   Step 7

   Season the soup to taste with salt, nutmeg, or caraway, as well as the red wine.

8. 8

   Step 8

   If desired, pass the soup through a sieve and bring to a brief boil once more.

9. 9

   Step 9

   Stir the milk and grated Gruyère together in a soup tureen.

10. 10

    Step 10

    Pour the boiling hot soup into the tureen while stirring and serve.

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