| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup | 4 | Servings |
INGREDIENTS
| 6 | c | BEEF BROTH |
| 2 | lg | ONIONS — THINLY SLICED |
| 1 | c | MUSHROOMS — SLICED |
| 1/2 | c | ALMONDS — SLICED |
| 3 | tb | BUTTER — UNSALTED KIND |
| 2 | tb | DRY SHERRY — (OPTIONAL) |
| 2 | ts | WORCESTERSHIRE SAUCE |
| 2 | c | CROUTONS — HOMEMADE OR |
| BOUGHT | ||
| 1 1/2 | c | SWISS CHEESE –SHREDDED OR 6 |
| OZ SLICED |
INSTRUCTIONS
In a large saucepan, over medium heat, combine beef broth, onions, mushrooms, almonds, butter, sherry and Worchestershire sauce. Briing to a boil. Reduce heat. Cover and simmer for 10 minutes or until the onions are tender. Ladle the soup into 4 microwave safe or broiler safe bowls. Top with croutons and cheese. Cook in microwave or under the broiler until the cheese melts. (Allow about 2 1/2 minute on high power in the microwave.) Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 19:18:35 -0400 From: ADAMSFMLE@aol.com Recipe By : DAVID LETTERMAN'S MOM: HOME COOKIN' WITH DAVE'S MOM
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