Charred Onion and Fennel Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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New herbed chicken broth is used in this soup; adding the cheese-garlic bread makes it a filling entrée. Serve with a salad of chopped tomato and herbed olives tossed in bottled or fresh balsamic vinaigrette with chopped fresh marjoram. End with slices of pound cake spread with bottled lemon curd and surrounded by tangerine sections. Ingredients:
2 3x3x1-inch slices frozen |
5-cheese garlic bread |
2 1/2 tablespoons butter |
1 medium onion, thinly sliced |
1 medium fennel bulb, halved lengthwise, thinly sliced |
2 14 1/2-ounce cans italian herb-seasoned chicken broth |
1 tablespoon chopped fresh thyme |
2 tablespoons anise-flavored liqueur (such as pernod; optional) 3 bay leaves |
1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces |
3 15- to 16-ounce cans kidney beans, undrained |
Directions:
1. Preheat oven to 350°F. Bake bread until crisp and cheese begins to melt, about 15 minutes. Melt butter in heavy large pot over medium-high heat. Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper. Ladle soup into bowls; place 1 slice bread atop each.
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