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CHEESE SOUP

1/4 to 1/2 cup olive oil
4-5 garlic cloves (or more), finely chopped
1 T. chopped onion
8 oz stale white bread, no crust, coarsely crumbled
1 teaspoon paprika
pinch garlic salt
5 cups turkey broth (or water)
2 eggs, lightly beaten
2 sprigs parsley, finely chopped for garnish
2 T. sherry
6 oz. cheese

Heat the oil in a saucepan, add the garlic and onions and saute
until soft but not brown. Add the bread and cook over moderate
heat until light golden but not brown. Add the paprika, salt and
broth, then simmer for 30 minutes over low heat.

With a wooden spoon, beat the soup until the bread disintegrates.
While beating, add the eggs. Simmer for a few moments but do not
boil. Add sherry and cheese and stir until cheese melts. Garnish
with parsley and serve.

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