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White Wine Cheese Soup

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White Wine Cheese Soup


Servings: 12

1 1/2 cups flour

8 ounces butter

8 cups chicken stock

4 cups white wine

3 cups heavy cream

4 teaspoons chicken base

4 1/2 cups shredded Swiss cheese

20 cloves garlic, finely chopped

6 tablespoons Parmesan cheese

1 1/2 cups small (1/2 inch) garlic croutons

Chopped parsley for garnish

salt & pepper

Melt butter in skillet and stir in flour to make a light roux (color). Whisk in cold chicken stock and white wine and bring to boil. Add garlic. Let simmer for 10 to 15 minutes while stirring with a whisk.

Add Swiss cheese, chicken base, salt, and white pepper. Finish with heavy cream, stir and simmer for 5 more minutes.

Serve in hot soup bowls. Top with Parmesan cheese, croutons, and parsley.

Rudi Lechner

Rudi Lechner's Restaurant - Houston, Texas


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