German Cheese Soup
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
milk, skim
|
|
| 1 ¾ | cups |
bread crumbs, whole wheat
fresh |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | cup |
muenster cheese
shredded |
|
| 1 | x |
nutmeg
for garnish |
*
|
| 1 | x |
paprika
for garnish |
*
|
| 1 | x |
parsley leaves
minced, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
milk, skim
|
|
| 414 | ml |
bread crumbs, whole wheat
fresh |
|
| 1E+1 | ml |
dijon mustard
|
|
| 237 | ml |
muenster cheese
shredded |
|
| 1 | x |
nutmeg
for garnish |
*
|
| 1 | x |
paprika
for garnish |
*
|
| 1 | x |
parsley leaves
minced, for garnish |
*
|
Directions
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.
