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- 2 3/4 cups skim milk
- 1 3/4 cups fresh breadcrumbs
- 1 cup of shredded Muenster Cheese
- 2 teaspoons Dijon mustard
- nutmeg, to garnish
- paprika, to garnish
Cook over low heat, stirring constantly, until the Cheese melts, and the soup is throughly heated, Do Not Boil.