Cheese Soup ‘Engelberg Monastery

Heat half of the soup and white wine in the frying pan, add the dried bread and stir with a whisk until uniform.

While stirring throughout, add the cheese gradually. Use the rest of the liquid to thin the soup to your liking, the cheese soup should not be too runny. Add the steamed onions.

Serve the soup hot and with potatoes.

Tip: The cheese soup is more digestible with a glass of bitter wine.

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