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.
cost per recipe: $9.74
The price is determined by the national average.
cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
tablespoons dry sherry
teaspoons dried thyme, crushed
fennel bulb, sliced (about 4 cups)
large onion, sliced (about 4 cups)
slices French bread, about 1/2-inch thick
cup shredded Italian cheese blend(about 2 ounces)
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.
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.
Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.