German cheese soup

Yield: 4 servings

Measure Ingredient
2¾ cup Skim milk
1¾ cup Whole-wheat bread crumbs (fresh)
2 teaspoons Dijon mustard
1 cup Muenster cheese, shredded
Nutmeg (garnish)
Paprika (garnish)
Minced parsley (garnish)

Servings: 4

Place 1½ cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth. Place this mix in saucepan with remaining milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley.

Posted by Sheila Exner. Courtesy of Fred Peters.

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