Total Time
Prep 5 mins
Cook 10 mins

Origin- Germany.

Ingredients Nutrition


  1. Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth.
  2. Place the mix in a saucepan with the remaining milk and the cheese.
  3. Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil.
  4. Pour into bowls and sprinkle with the nutmeg and paprika.