7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This is an unusual but good recipe.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.

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  • In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.

  • Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

Nutrition Facts

282 calories; 20.3 g total fat; 62 mg cholesterol; 89 mg sodium. 8.6 g carbohydrates; 13.1 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/07/2004
This is VERY good for cheese lovers of all kinds! Read More
(2)

Most helpful critical review

Rating: 1 stars
01/13/2006
I thought this was terrible so did my whole family. I didn't expect my kids to like it but my husband and I didn't either. It was like drinking a bottle of wine with garlic in it. I was expecting a creamy swiss flavored soup with just a hint of wine and garlic. The reason I gave it two stars instead of one is because I didn't serve it right away I waited about 5-7 minutes and the cheese seperated. Too tempermental for me. I would suggest putting the hot broth in individual bowls at the table and then putting in the cheese. I will not make this again. Read More
(7)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/16/2008
I used vegetarian chicken consume powder and replaced 1/3 of the water with milk but still used the same amount of powder for the amount of liquid. I also added 1 medium onion finely diced and sweated in the butter to make a roux with the flour. The milk I think makes it smoother when you melt the cheese in. The onion helps round out the flavor. PS- when adding the grated cheese leave the stove on LOW and slowly add the cheese stirring every once in a while. That will keep the cheese from clumping not melting and separating. Read More
(7)
Rating: 1 stars
01/13/2006
I thought this was terrible so did my whole family. I didn't expect my kids to like it but my husband and I didn't either. It was like drinking a bottle of wine with garlic in it. I was expecting a creamy swiss flavored soup with just a hint of wine and garlic. The reason I gave it two stars instead of one is because I didn't serve it right away I waited about 5-7 minutes and the cheese seperated. Too tempermental for me. I would suggest putting the hot broth in individual bowls at the table and then putting in the cheese. I will not make this again. Read More
(7)
Rating: 4 stars
09/22/2009
This was a really fragrant and delightful soup... very rich and tasty. Melting the cheese correctly is tricky even for a fairly seasoned cheese soup maker. The temperature is a bit difficult to control. All in all a lovely thing for a cold rainy day! Read More
(4)
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Rating: 5 stars
01/07/2004
This is VERY good for cheese lovers of all kinds! Read More
(2)
Rating: 4 stars
01/07/2004
all I can say is yum from the tum. Read More
(2)
Rating: 2 stars
03/21/2007
This was too salty. I didn't even add any salt. It was just too potent. I just didn't like it. Read More
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Rating: 5 stars
05/21/2019
My family and I really enjoyed this soup. A few changes I made was instead of 6 cups of stock I used 3 cups of stock and 3 cups of milk. I also added 3 cups of shredded cheese instead of 2 1/2 and used red wine instead of white wine. Read More