Swiss Cheese Soup (With Variation) - cooking recipe

Ingredients

1 1/2 cups shallots, finely chopped
3 garlic cloves, minced
2 tablespoons butter
1 1/2 cups chicken broth
1/2 teaspoon caraway seed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 1/2 cups light cream or 1 1/2 cups milk
3 tablespoons all-purpose flour
1 1/2 cups emmenthaler cheese, shredded (6 oz)
For Swiss Cheese-Cabbage Soup Variation add an additional
1/2 cup light cream or 1/2 cup milk
2 cups cabbage, coarsely chopped
1/2 cup cooked rice

Preparation

In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.