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Slow Cooked Fennel Soup Au Gratin

Photo: Campbell's Kitchen


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Ingredients for 8 servings

8 cups Swanson® beef broth (Regular or 50% Less Sodium)

2 tablespoons dry sherry

2 teaspoons dried thyme leaves, crushed

3 tablespoons butter

1 bulb fennel, sliced (about 4 cups)

2 large onions, sliced (about 4 cups)

8 slices French bread, about 1/2-inch thick

1/2 cup shredded italian blend cheese (about 2 ounces)

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