3 tablespoons margarine
2 1/2 cups onions, sliced
1 pound mushrooms, sliced
2 tablespoons white wine vinegar
4 vegetable bouillon cubes
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese
Yield: 4 servings
Sauté onions and mushrooms till soft. Add broth and vinegar. Bring to a boil; cover, and simmer for 10 minutes. Heat oven to 400 degrees F and heat bread for 10 minutes; remove. Heat broiler. Puree 1/2 the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with cheese and broil for 3 to 5 minutes.

Per Serving: 296 Cal (59% from Fat, 22% from Protein, 20% from Carb); 17 g Protein; 20 g Tot Fat; 15 g Carb; 3 g Fiber; 432 mg Calcium; 2 mg Iron; 310 mg Sodium; 35 mg Cholesterol