Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.

Cook Soup:

1. In a large Dutch oven over medium-high heat, melt ¼ cup butter. Add mushrooms and sauté for about 12 minutes. Reserve 2 tbsp mushrooms for garnish.
2. Add onions, salt, pepper, and bay leaves. Cook until browned, 8–10 minutes, stirring often.
3. Add garlic and thyme; cook until fragrant, about 2 minutes.
4. Deglaze with white wine, reducing until nearly evaporated.
5. Add vegetable broth, bring to a boil, then cover and simmer for 10 minutes.
6. Remove bay leaves and stir in heavy cream just before serving.

Assemble & Broil:

1. Divide soup into oven-safe bowls. Top each with a piece of toasted bread, two slices of provolone, and reserved sliced mushrooms.
2. Broil in the oven or under the salamander for 2 minutes or until golden and bubbly.
3. Remove from oven and sprinkle with fresh parsley.