Swiss Cream Soup
1 medium onion, finely chopped
1 C. dry white wine
1/2 gallon chicken stock
3/4 C. butter, melted
3/4 C. flour
2 C. whipping cream
1 C. purchased Swiss almond cheese spread
1/2 lb. Swiss cheese, cut into small cubes
Salt to taste
White pepper to taste
Whipped cream for garnish
Toasted almonds for garnish
In large saucepan, saute diced onions in wine until translucent. Add stock and bring to boil. Turn off heat.
Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.
Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.
Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil or cheese will become grainy. Season to taste with salt and pepper. Garnish with whipped cream and toasted almonds. Serve hot.
Makes about 16 servings, 1 cup each.