This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.
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|Serving Size: 1 recipe (402g)|
|Recipe Makes: 1|
|Calories from Fat: 481 (74%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 122.1mg||38 %|
|Sodium 486.2mg||17 %|
|Potassium 1175.5mg||31 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 23.6g|
|Protein 5.7g||8 %|
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Calories per serving: 651
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