Charred Onion And Fennel Soup

By á-170456

Ingredients

• 2 slices frozen 5-cheese garlic bread, 3"x3"x1"
• 2 1/2 tablespoons butter
• 1 medium onion thinly sliced
• 1 medium fennel bulb halved lengthwise, and thinly sliced
• 2 cans Italian herb-seasoned chicken broth (14 1/2 oz ea)
• 1 tablespoon chopped fresh thyme
• 2 tablespoons anise-flavored liqueur (optional) (such as Pernod)
• 3 bay leaves
• 1 package dried stemmed shiitake mushrooms - (1 oz) broken 1/2" pieces
• 3 cans kidney beans - (15 to 16 oz ea) undrained
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 degrees. Bake bread until crisp and cheese begins to melt, about 15 minutes.

Melt butter in heavy large pot over medium-high heat. Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper.

Ladle soup into bowls; place 1 slice bread atop each.

This recipe yields 2 servings; can be doubled.