Categories: Soups/stews
      Yield: 4 Servings
  2 3/4 c  Skim milk
  1 3/4 c  Whole-wheat bread crumbs
      2 ts Dijon mustard
      1 c  Muenster cheese, shredded
           Nutmeg (garnish)
           Paprika (garnish)
           Minced parsley (garnish)
  Place 1 1/2 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.

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