1 1/2 cups flour
8 ounces butter
8 cups chicken stock
4 cups white wine
3 cups heavy cream
4 teaspoons chicken base
4 1/2 cups shredded Swiss cheese
20 cloves garlic, finely chopped
6 tablespoons Parmesan cheese
1 1/2 cups small (1/2 inch) garlic croutons
Chopped parsley for garnish
salt & pepper

Melt butter in skillet and stir in flour to make a light roux (color). Whisk in cold chicken stock and white wine and bring to boil. Add garlic. Let simmer for 10 to 15 minutes while stirring with a whisk.

Add Swiss cheese, chicken base, salt, and white pepper. Finish with heavy cream, stir and simmer for 5 more minutes.

Serve in hot soup bowls. Top with Parmesan cheese, croutons, and parsley.

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

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info@rudilechners.com