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Slow Cooked Fennel Soup au Gratin

Slow Cooked Fennel Soup au Gratin

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Dry sherry adds just the right touch to this enjoyable soup that practically prepares itself in the slow cooker.  When ready to serve, each bowl is topped with a cheesy slice of toasted French bread to take it to the next level.

serves 8 (1 3/4 cups each)

Ingredients

cost per recipe: $9.74

The price is determined by the national average.

  • 8

    cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

  • 2

    tablespoons dry sherry

  • 2

    teaspoons dried thyme, crushed

  • 3

    tablespoons butter

  • 1

    fennel bulb, sliced (about 4 cups)

  • 2

    large onion, sliced (about 4 cups)

  • 8

    slices French bread, about 1/2-inch thick

  • 1/2

    cup shredded Italian cheese blend(about 2 ounces)

view nutrition info

How to Make It

Step 1

Stir the broth, sherry, thyme, butter, fennel and onions in a 5 1/2-quart slow cooker. Cover and cook on HIGH for 5 to 6 hours or until the vegetables are tender.

Step 2

Heat the broiler. Place the bread slices on a baking sheet. Top each bread slice with 1 tablespoon of the cheese. Broil 4 inches from the heat for 1 minute or until the cheese is melted.

Step 3

Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.

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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

BUY NOW
Swanson® 50% Less Sodium Beef Broth

Swanson® 50% Less Sodium Beef Broth

BUY NOW

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