Instructions: In a large saucepan, over medium heat, combine beef broth, onions, mushrooms, almonds, butter, sherry and Worchestershire sauce. Briing to a boil. Reduce heat. Cover and simmer for 10 minutes or until the onions are tender. Ladle the soup into 4 microwave safe or broiler safe bowls. Top with croutons and cheese. Cook in microwave or under the broiler until the cheese melts. (Allow about 2 1/2 minute on high power in the microwave.)

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