Ingredients
2
3x3x1-inch slices frozen
1
medium onion, thinly sliced
1
medium fennel bulb, halved lengthwise, thinly sliced
2
14 1/2-ounce cans Italian herb-seasoned chicken broth
1
tbsp chopped fresh thyme
2
tbsp anise-flavored liqueur (such as Pernod; optional) 3 bay leaves
1
1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
3
15- to 16-ounce cans kidney beans, undrained
Directions
1.
Preheat oven to 350°F. Bake bread until crisp and cheese begins to melt, about 15 minutes. Melt butter in heavy large pot over medium-high heat. Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper. Ladle soup into bowls; place 1 slice bread atop each.
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