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9646~96 -- TIN CUP CREAMY CHEESE SOUP

2 c. thinly sliced onions
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. Beau Monde
2 c. milk
6 slices Swiss cheese
6 slices French bread
2 c. soup stock, or French Onion soup
Grated Monterey Jack cheese
Saute onions in butter until transparent. Blend in flour and seasonings. Stir
until bubbly; remove from heat. Gradually stir in milk and soup stock. Bring
to boil stirring constantly. When ready to serve, sprinkle grated cheese over
bowl; put in slice of bread and cover with Swiss cheese. Broil one minute until
cheese melts. This recipe comes from the general store and cafe atop of Tin
Cup Pass, Colorado.
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