Categories: Soups/stews, Swedish 
      Yield: 6 servings 
  
     60 g  Butter                          1 1/2 l  Stock 
     80 g  Plain flour                     
  
  Melt the butter (moderate heat) and, stirring constantly, cook the flour to 
  a chestnut brown.  Remove the pan from the heat, add the warmed stock, mix 
  well and simmer without a lid on a low heat for 45 minutes. Season with 
  ground nutmeg and pepper.  Serve with grated cheeese. 
   
  NOTE:  Until quite recently it was said that a young woman could not get 
  married until she could prepare a perfect flour soup. 
   
  Posted by Alex Comerford. Courtesy of Fred Peters.