Cheese Soup

Servings: 2
Ingredients:

20 g  Butter
30 g  Flour
1/2 l  MeatBouillon
50 g  CreamCheese
Salt
White Pepper
Rasped nutmeg
2 tb Dry white wine
1 tb Fine chopped parsley

Melt the butter in an open dish for about 1/2 minute at 700 Watt. Stir de
flour through the butter. Add the bouillon and heat it in a covered dish
until it cooks, meanwhile stir a few times. Cut the Creamcheese into smaal
boxes and add it to the soup. Cover it and let it melt 2 minutes. Make it
ti taste with the wine, pepper and nutmeg. Serve it with the parsley.

From: Recipies for the MicroWave. Translated by Sebastiaan de Man