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Ingredients
- 2 tbsp (25 mL) Lactantia Salted Butter
- 3 cups (750 mL) thinly sliced mushrooms
- 2 tbsp (25 mL) quartered, thinly sliced onions
- 2 tbsp (25 mL) all-purpose flour
- 2 cans (each 10 oz/300 mL) condensed beef broth
- 2 cups (500 mL) water
- 1/4 tsp (1 mL) Worcestershire sauce
- 12 slices baguette bread, toasted
- 1/2 pkg Black Diamond Mozzarella Cheese, shredded
Instructions
- Melt butter in large non-stick saucepan; add, cook and stir mushrooms and onions over medium heat until tender and any liquid has evaporated.
- Blend in flour; gradually stir in broth, water and Worcestershire sauce. Cook and stir over medium heat until mixture boils. Reduce heat; cover and simmer 10 minutes.
- Ladle soup into 4 oven-proof soup bowls. Place 3 slices toasted bread in each bowl; top with cheese. Broil until cheese is melted.
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