Kase Suppe (Cheese Soup) - cooking recipe

Ingredients

2 3/4 cups skim milk
1 3/4 cups fresh breadcrumbs
1 cup of shredded muenster cheese
2 teaspoons Dijon mustard
nutmeg, to garnish
paprika, to garnish

Preparation

Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
Place the mix in a saucepan with the remaining milk and the cheese.
Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil.
Pour into bowls and sprinkle with the nutmeg and paprika.