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Ingredients:
For the Bread Bowls:
4 small round bread loaves
Olive oil (for brushing)
For the Soup:
2 pounds thinly sliced roast beef
2 tablespoons canola oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 medium green pepper, chopped
1 pound button or cremini mushrooms, sliced
2 cloves garlic, minced
4 cups beef broth
1 can (10.5 oz) French onion soup
2 tablespoons Worcestershire sauce
½ cup heavy cream
4 slices provolone cheese (or 8 oz shredded)
Instructions:
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