Silky Cheese Soup

• 1/4 cups Butter (1/2 Stick)
• 4 Tablespoons Flour
• 4 cups Low Sodium Vegetable Stock
• 6 whole Wedges Of Laughing Cow Cheese
• 1/8 teaspoons Nutmeg, Ground
• 1 pinch Pepper
• Salt To Taste
• 1 Tablespoon Fresh Parsley, Finely Chopped

1. Melt the butter on medium heat and whisk in the flour. Let it work together under constant stirring until it takes on a LIGHT golden brown color. Add the stock and stir. Let it come up to a simmer and then add the cheese by breaking small pieces off the wedges until you've added all the cheese. Stir until all the cheese is melted, add the nutmeg and pepper and salt to taste.
2. Top the soup with the chopped parsley just before serving.
3. This soup is really lovely if you also add some croutons on top and a few thin strips of smoked salmon, but that is entirely optional! If you want to make a meal of it and take it just a bit over the top, serve in individual bread bowls.

ubc, flour, vegetable stock, cow cheese, nutmeg, pepper, salt, fresh parsley

Taken from tastykitchen.com/recipes/soups/silky-cheese-soup/ (may not work)