2 Tbls. real butter
4 cups broth
1 Tbls. sherry - optional, but recommended
1 Tbls. worcestershire sauce
1/4 tsp. black pepper
1 dash ground thyme
| -In a 2-quart saucepan over low heat, cook onions in butter for 20 minutes, stirring occasionally. -Add remaining ingredients to pot; increase heat to medium-high and bring to a boil; reduce heat to medium-low, cover, and simmer for 5 minutes. | |
optional: Once the soup is finished, divide into 4 soup crocks and top with sourdough or French bread cubes then shredded mozzarella or provolone cheese. Broil just until cheese has melted and browns slightly.
~ A delicious soup for a cold night.
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