| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soup | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 3 | md | Onions, coarsley chopped |
| 1 1/2 | lb | Mushrooms, your choice or a |
| Mixture | ||
| 3 | c | Chicken stock |
| 1/3 | c | Minced fresh parsley |
| 3 | tb | Tomato paste |
| 1 | cl | Garlic, crushed |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | c | Dry white wine |
| 4 | sl | Rye bread, toasted |
INSTRUCTIONS
1 c each grated Jarlsberg, Parmesan and cheddar cheese, mixed Melt butter in a soup pot or Dutch oven over medium high heat. Add onion and saute until golden. Add mushrooms and saute briefly. Stir in stock, parsley, tomato paste, garlic and pepper. Increase heat an quickly bring soup to a boil. Reduce heat and add wine. Cover and simmer 5 minutes. Meanwhile, divide the toast and cheese between four soup bowls. Ladle hot soup over top of cheese and serve immediately. Posted to MM-Recipes Digest V4 #156 by Peg Doolin <pegsean@together.net> on Jun 04, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”