Categories: Soups/stews 
      Yield: 4 servings 
  
  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.