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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Copied from a cookbook from the library. Ingredients:
3 1/2 cups water |
2 tablespoons butter |
1 tablespoon instant chicken bouillon |
1 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
2 medium onions, thinly sliced |
2 medium carrots, shredded |
1 small cabbage, shredded |
1 garlic clove, finely chopped |
6 slices french bread, toasted |
1 1/2 cups swiss cheese, shredded |
1/4 cup parmesan cheese, grated |
Directions:
1. Heat all ingredients except bread and cheeses to boiling in a 4 quart Dutch oven; reduce heat.
2. Simmer uncovered, stirring occasionally, until vegetables are crisp-tender, 15 to 20 minutes.
3. Set oven control to broil.
4. Pour soup into 6 oven-proof bowls or casseroles.
5. Top each with 1 slice toast; sprinkle with Swiss and Parmesan cheeses.
6. Broil soup with tops 3 to 4 inches from heat until cheese is melted and light brown, 1 to 2 minutes.
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