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Categories:
chicken bouillon granules water onion butter mushroom parsley tomato paste garlic ground pepper white wine Jarlsberg cheese Asiago cheese Cheddar cheese
Viewed: 65 - Published at: 6 years agoIngredients
- 2 tablespoons chicken bouillon granules
- 3 cups hot water
- 1 large onion, chopped
- 14 cup butter
- 1 lb mushroom, trimmed, sliced
- 13 cup minced fresh parsley
- 3 tablespoons tomato paste
- 1 garlic clove, crushed
- 14 teaspoon ground pepper
- 12 cup dry white wine
- 12 cup shredded jarlsberg cheese
- 12 cup shredded asiago cheese
- 12 cup shredded sharp cheddar cheese
Method
- Dissolve the bouillon granules in the hot water and mix well.
- Saute the onion in the butter in a stockpot over medium heat just until tender.
- Stir in the mushrooms.
- Saute briefly.
- Add the bouillon mixture, parsley, tomato paste, garlic and pepper and mix well.
- May prepare in advance to this point and store in the refrigerator until just before serving.
- Stir in the white wine.
- Simmer, covered, for 5 minutes, stirring occasionally.
- Ladle into soup bowls.
- Sprinkle with the Jarlsberg cheese, asiago cheese and Cheddar cheese.
- Serve immediately.
