This modern version of the classic French soup is topped with mozzarella.
Ingredients
2 cups Black Diamond ® Mozzarella cheese , grated)
3 cups thinly sliced mushrooms
2 cups onions, quartered, then thinly sliced
2 c. soup of flour
2 10 oz cans of condensed beef broth
2 cups of water
¼ tsp. tea Worcestershire sauce
12 slices baguette, toasted
Preparation
Melt the butter in a large non-stick saucepan over medium heat. Stir in mushrooms and onions, stirring and cook until tender and all liquid has evaporated. Gradually stir in the flour, stirring. Then add the broth, water and Worcestershire sauce. Continue cooking, stirring, until the mixture boils. Reduce heat, cover, and simmer 10 minutes. Using a ladle, divide the soup among 4 ovenproof bowls. Place 3 slices of toast on top and garnish with Black Diamond ® Mozzarella . Brown under the grill until the cheese is melted.
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