| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | French | Cheese/eggs | 4 | Servings |
INGREDIENTS
| 3 | tb | Margarine |
| 2 1/2 | c | Onions; sliced |
| 1 | lb | Mushrooms; sliced |
| 2 | tb | White wine vinegar |
| 4 | Vegetable bouillon cubes | |
| 1 | French bread; (4 slices) | |
| 1 | c | Swiss cheese; shredded |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
Saute onions and mushrooms till soft. Add broth and vinegar. Boil, cover, and simmer for 10 minutes. Heat oven to 400 and heat bread for 10 minutes; remove. Heat broiler. Puree 1/2 the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with bread and cheese and broil 3-5 minutes. Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on Jan 20, 1998
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