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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this is a recipe that came out of an upstate newspaper dated Oct. 26th 1985..the write up says that the secret to intensifying the fresh mushroom flavor is to puree half the soup in a blender... Ingredients:
2 1/2 cups sliced onions |
3 tbsp. butter |
3/4 pounds mushrooms, sliced |
2 cans ( 14 1/2-ounces each) beef broth.... or homemade |
2 tbsp. dry sherry or dry vermouth |
4 slices french bread, 1/2-inch thick |
1 cup shredded swiss cheese |
1/4 cup grated parmesan cheese....the real stuff |
Directions:
1. in a 3-quart saucepan over medium heat, saute the onions on butter for 5 minutes.
2. add mushrooms... cook and stir for 3 minutes
3. add broth and sherry and bring to a boil. turn heat down
4. stir and cover...simmer for 10 minutes
5. meanwhile ...preheat oven to 400 F
6. place bread on baking sheet and toast until lightly brown about 10 minutes...
7. remove toast and heat the broiler
8. puree half the soup in blender...then return to saucepan
9. divide soup equally into four (1 1/2-cup) oven-proof bowls.
10. top each with 1 slice of toast, 1/4 cup Swiss cheese and 1 TBSP. Parmesan cheese
11. broil for 3 - 5 minutes or until golden brown
12. makes 4 servings
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