2 cup fresh whole-wheat bread crumbs
2 tsp Kuhne whole grain mustard
1 cup Butterkase cheese, shredded - or if you prefer a fuller flavor, try the German Tilsit
Pinch of Nutmeg, Paprika and fresh parsley
Salt & pepper
1. Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth.
2. 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.
3. Make sure not to boil.
4. Season and serve.