More cheese is served for guests to sprinkle on as
desired.
At gala parties, where wine flows, a couple of glasses of champagne
are often added to the bouillon.
In the famed onion soup _au gratin_ at Les Halles in Paris, grated
Gruyere is used in place of Parmesan. They are interchangeable in this
recipe.
AMERICAN CHEESE SOUPS
In this era of fine canned soups a quick cheese soup is made by
heating cream of tomato soup, ready made, and adding finely
grated Swiss or Parmesan to taste. French bread toasted and
topped with more cheese and broiled golden makes the best base to
pour this over, as is done with the French onion soup above.
The same cheese toasts are the basis of a simple milk-cheese
soup, with heated milk poured over and a seasoning of salt,
pepper, chopped chives, or a dash of nutmeg.
Chicken Cheese Soup
Heat together 1 cup milk, 1 cup water in which 2 chicken bouillon
cubes have been dissolved, and 1 can of condensed cream of
chicken soup.
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