- 8 slices baguette
- 1/3 cup butter
- 1 large onion diced
- 3 ribs celery sliced
- 1 1/2 cups mushrooms sliced
- 1 green pepper sliced
- 1/3 cup flour
- 1 1/2 tablespoons Worcestershire sauce
- 4 dashes hot sauce such as tabasco
- 4 cups beef broth
- 1 cup light cream
- 8 ounces provolone cheese shredded, divided
- 6 ounces cheddar cheese shredded
- 1 pound top round steak thinly sliced (see note below)
Place steak in the freezer (for about 15 minutes before slicing).
Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.
Saturated Fat: 18g
Vitamin A: 973IU
Vitamin C: 15mg