Swiss Cheese Soup Recipe
- 6 cups chicken stock
- 10 cloves garlic, crushed
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 1/2 cups shredded Swiss cheese
- Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
- In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
- Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)
