Ingredients
- 5 leeks
- 2 bouillon (cubes)
- 2 qt water
- 2 c edam (shredded)
- 1 c milk
- 3/4 c wheat flour (whole)
- 1/4 c whipping cream
- 1/8 ts mace (ground)
Cheese Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.
