A thick, flavorful soup that is easy to prepare and would satisfy any appetite. It is served over a slice of toasted French bread and melted cheese, and finally topped with grated Parmesan cheese. For best results prepare the soup a few hours before serving to develop the flavor.
SERVES 6 AS A MAIN COURSE
ВЅ cup olive oil
4 medium onions, diced
4 cloves garlic, minced
2 bay leaves
3 cups (8 ounces) sliced mushrooms
1 small cabbage (1ВЅ pounds), shredded (7 to 8 cups shredded)
2 medium potatoes, unpeeled and diced
12 cups Vegetable Stock
2 teaspoons tamari or other soy sauce
4 tablespoons butter
ВЅ teaspoon dried thyme
1 teaspoon salt
Liberal seasoning freshly ground pepper
12 slices French bread (1 inch thick)
1 clove garlic, cut in half
3 cups (about 12 ounces) grated GruyГЁre or Swiss cheese
Freshly grated Parmesan cheese
- In a large stockpot heat the olive oil over medium heat. Add the onions, garlic, and bay leaves, and cook for 10 minutes, stirring often. Add the mushrooms and cook for 10 more minutes.
- Add all of the remaining ingredients up to the French bread. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 1 hour, or until the vegetables are tender.
- Meanwhile rub the slices of the French bread with the garlic halves. Toast them under the broiler on both sides until golden. Be careful not to burn them. You can let them sit at room temperature to harden.
- When the soup is ready to be served, taste it and adjust the seasoning. Remove the bay leaves. Place 2 slices of French bread in each serving bowl. Top with a generous amount of Swiss cheese, then ladle the soup over it. Sprinkle on some grated Parmesan cheese. Serve additional Parmesan cheese at the table.
NOTE: If you have individual soup crocks, you can serve this as you would French onion soup. Ladle the soup into each crock, top with a slice of French bread, then Swiss cheese. Broil until melted.