Cream Of Tomato Soup With Fontina, Mushroom, Prosciutto And Truffle Grilled Cheese Sandwiches Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1420
FAT
172%
CHOL
186%
SOD
145%

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Ingredients for 10 servings

1 cup grated fontina cheese

2 tablespoons olive oil

2 cups grated sottocennere cheese, or other truffled cheese

2 tablespoons chopped fresh basil leaves

1/3 cup olive oil, divided

1 tablespoon marjoram

3/4 cup onion, diced small

10 thinly sliced crimini mushrooms

20 slices white sandwich bread

1/2 cup celery, diced small

1 quart chicken stock

2 1/2 teaspoons salt

1 teaspoon freshly cracked black pepper

1/2 cup carrot, diced small

2 (28-ounce) cans whole tomatoes, crushed by hand and juice reserved

3 tablespoons tomato paste

20 very thin slices prosciutto

1 tablespoons minced garlic

1 tablespoon balsamic vinegar

1 cup heavy cream

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