Bread and Cheese Soup from the Grisons

Debbie R.'s Note:

From "The Swiss Cookbook". I haven't made it yet. Sounds like great simplicity. Pepperidge Farm mades a good, firm white bread. The author says that this is a traditional, nonliquid soup. I'm having trouble meshing "soup" and "nonliquid", but there you go.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 2 slices firm white bread
• 1 ¼ cups grated gruyere cheese
• 1 ½ cups hot beef bouillon
• 1⁄3; cup dry white wine
• 2 tablespoons butter

Directions:

1. Cut the bread into small cubes.
2. Butter a 1.5 quart casserole.
3. Measure 1 cup of the cheese and reserve the rest.
4. Put alternate layers of bread and the 1 cup of cheese into the casserole.
5. Combine the beef bouillon and wine. Pour over the bread and cheese.
6. Dot the top with the butter and sprinkle with the remaining 1 cup of cheese.
7. Bake at 350 for 20-25 minutes.