Cheese Soup (Swiss)

Ingredients
1 onion, finely chopped

1 cup dry white wine

8 cups chicken stock

½ cup butter, melted

½ cup flour

1 cup whipping cream

1 cup cream cheese

½ lb. Swiss cheese, cut into cubes

Salt to taste

White pepper to taste

Whipped cream for garnish

1. In large saucepan, saute diced onions in dry wine until translucent. Add stock and bring to boil. Turn off heat.

2.Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.

3. Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.

4. Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil. Season to taste with salt and pepper. Garnish with whipped cream (optional). Serve hot.

Serves approx 10