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“Original recipe comes from my dear friend Ruby. I only added a bit of Gravy Master for color. We all love this soup on a cold winter evening with a loaf of french bread and a salad on the side. I usually make this soup with 'Better than Bouillion' soup base; I have made it with beef, mushroom vegetable and combinations of two or three! It is always delicious. My favorite cheese is Jarlsburg Swiss for the topping.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions in melted butter until translucent and soft.
  2. Add flour and stir.
  3. Add white wine and cook for a couple of minutes.
  4. Add water and soup base.
  5. Simmer for about 1 hour.
  6. Add slice of bread to bowl and top with soup and 1 slice of cheese. Sprinkle with parmesan and broil until cheese is melted.

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