Little Malice wrote:

> But I'm wondering, why
> both Havarti and Swiss?

Havarti is soft and melts easily and will give you a very creamy
consistency, but once it's melted it's pretty bland. Swiss is a little
harder, and doesn't melt as well, but it has a stronger flavor.

I make cheese soup frequently for my husband, and I've found a mix is
good in order to get both a smooth consistency in the soup, and good
flavor. I like to add a little smoked cheddar or gouda, or some sharp
aged cheddar, too.

If I can find the cheese and wild rice soup recipe I made last week,
I'll post it.



Dawn