Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Margarine |
2½ cup | Onions; sliced |
1 pounds | Mushrooms; sliced |
2 tablespoons | White wine vinegar |
4 \N | Vegetable bouillon cubes |
1 \N | French bread; (4 slices) |
1 cup | Swiss cheese; shredded |
¼ cup | Parmesan cheese |
Saute onions and mushrooms till soft. Add broth and vinegar. Boil, cover, and simmer for 10 minutes. Heat oven to 400 and heat bread for 10 minutes; remove. Heat broiler. Puree ½ the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with bread and cheese and broil 3-5 minutes.
Posted to MM-Recipes Digest V5 #021 by lena36@... (Lena P Mitchell) on Jan 20, 1998