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White Wine Cheese Soup

6 tablespoons butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup dry white wine
4 garlic cloves, finely chopped
1 1/2 cups shredded Swiss cheese
1 teaspoon chicken soup base or bouillon granules
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
1/2 cup croutons

1. In a small saucepan melt butter and whisk in flour. When lightly browned, stir in chicken broth, white wine, and chopped garlic cloves. Simmer for 5 to 10 minutes, stirring constantly. Add shredded Swiss cheese, chicken base, salt, and white pepper. Stir in cream; mix well. Heat until cheese is melted; do not boil. Garnish with grated Parmesan cheese and croutons.

Makes 4 servings.