6 c. beef broth (or 4 lg. bouillon cubes dissolved in 6 c. water)
6 med. red potatoes, unpeeled & diced
2 shallots, peeled & sliced
8 sprigs parsley, stems removed
4 tsp. Dijon mustard
1/4 tsp. cayenne pepper
1 c. Swiss cheese, grated

In medium saucepan bring broth, potatoes, shallots and parsley leaves to boil. Boil over high heat 8 to 9 minutes or until tender. Place broth, vegetables, mustard and pepper in food processor and puree. Ladle into bowls and sprinkle with cheese. Serve at once.