Instructions: Combine first 5 ingredients in a 3 1/2-quart slow cooker. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine.

Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan.

Broil 3 inches from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately.

This recipe yields 12 cups.

Yield: 12 cups

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