1 c each grated Jarlsberg, Parmesan and cheddar cheese, mixed Melt butter in a soup pot or Dutch oven over medium high heat. Add onion and saute until golden. Add mushrooms and saute briefly. Stir in stock, parsley, tomato paste, garlic and pepper. Increase heat an quickly bring soup to a boil. Reduce heat and add wine. Cover and simmer 5 minutes. Meanwhile, divide the toast and cheese between four soup bowls. Ladle hot soup over top of cheese and serve immediately. Posted to MM-Recipes Digest V4 #156 by Peg Doolin
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 26.1mg||8 %|
|Sodium 850mg||29 %|
|Potassium 788mg||21 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 18.6g|
|Protein 10.9g||16 %|
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Calories per serving: 219
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