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This classic soup is hearty and warming on a chilly night.

Source: Martha Stewart Living, November 2004
Servings Yield

Ingredients

Directions

Cook's Notes

This recipe can be halved. The soup can be refrigerated (without the bread and cheese) in airtight containers for up to three days or frozen for up to one month. To save a little time, heat the stock while you caramelize the onions so that the soup will come to a simmer quickly.

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