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.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 6.8mg||2 %|
|Sodium 412.7mg||14 %|
|Potassium 618.7mg||16 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 33.1g|
|Protein 15g||21 %|
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Calories per serving: 219
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