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Kase Suppe (Cheese Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.0152
Energy (kCal)2003.76
Carbohydrates (g)38.0424
Total fats (g)196.9968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put 1 1/2 cup of the milk in a blender with the bread crumbs and the mustard, Process on low until smooth. | 2. Place the mix in a saucepan with the remaining milk and the cheese. | 3. Cook over low heat, stirring constantly, until the cheese melts, and the soup is throughly heated, Do Not Boil. | 4. Pour into bowls and sprinkle with the nutmeg and paprika. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 3/4 cups skim 1518.0 36.564 15.114 157.344
    breadcrumb 1 3/4 3/4 - - - -
    muenster cheese 1 cup shredded 485.76 1.4784 30.9012 39.6528
    dijon mustard 2 teaspoons - - - -
    nutmeg - - - -
    paprika - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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