Either chicken or turkey stock can be used here. The wine and cheese blend beautifully, the cream smooths out the flavors, and the nutmeg tickles the palate. --The Hermitage, Wilmington, Vermont
1-1/2 quarts richly flavored poultry stock
3/4 cup dry white wine
3/4 pound shredded cheddar cheese
6 ounces heavy cream
Simmer stock and wine for 10 minutes. Gradually add shredded cheese, stirring constantly until cheese is melted. Thicken with beurre manié and simmer 7 minutes, whisking constantly. Do not let soup boil. Stir in cream, add ground nutmeg to taste, and serve.
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