| 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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