2 3/4 c Skim milk
1 3/4 c Whole-wheat bread crumbs
-(fresh) 2 ts Dijon mustard
1 c Muenster cheese, shredded
Nutmeg (garnish) Paprika (garnish) Minced parsley (garnish) Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth. Place this mix in saucepan with remaining milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley.