Instructions: Chop the bell pepper, celery, and garlic; saute in butter and olive oil in stockpot until tender. Add finely sliced onions and potato, and saute until onions are golden brown. Add thyme, bay leaf, salt, and pepper. Deglaze with dry vermouth; add chicken broth and beef broth. Cook for 35 minutes. Pour soup in individual bowls; place the toasted bread on top, and cover with Swill cheese. Brown in the oven for 3-4 minutes.

Yield: 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.