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Ingredientes
- 2 slc frzn 5-cheese garlic bread, 3"x3"x1"
- 2 1/2 Tbsp. butter
- 1 med onion thinly sliced
- 1 med fennel bulb halved lengthwise, and thinly sliced
- 2 can Italian herb-seasoned chicken broth (14 1/2 ounce ea)
- 1 Tbsp. minced fresh thyme
- 2 Tbsp. anise-flavored liqueur (optional) (such as Pernod)
- 3 x bay leaves
- 1 pkt dry stemmed shiitake mushrooms - (1 ounce) broken 1/2" pcs
- 3 can kidney beans - (15 to 16 ounce ea) undrained Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat oven to 350 degrees. Bake bread till crisp and cheese begins to heat, about 15 min.
- Heat butter in heavy large pot over medium-high heat. Add in onion and fennel; saute/fry till deep brown around edges, about 10 min. Stir in broth and thyme. Simmer, uncovered, till onion and fennel are soft, about 5 min. Stir in liqueur, if you like; simmer 2 min. Season with salt and pepper.
- Ladle soup into bowls; place 1 slice bread atop each.
- This recipe yields 2 servings;
- can be doubled.
- Comments: New herbed chicken broth is used in this soup; adding the cheese-garlic bread makes it a filling entree. Serve with a salad of minced tomato and herbed olives tossed in bottled or possibly fresh balsamic vinaigrette with minced fresh marjoram. End with slices of lb. cake spread with bottled lemon curd and surrounded by tangerine sections.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 897g | |
| Recipe makes 2 servings | |
| Calories 834 | |
| Calories from Fat 190 | 23% |
| Total Fat 21.42g | 27% |
| Saturated Fat 11.66g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 2294mg | 96% |
| Potassium 2173mg | 62% |
| Total Carbs 119.35g | 32% |
| Dietary Fiber 42.1g | 140% |
| Sugars 18.53g | 12% |
| Protein 40.13g | 64% |
