French Onion and Mushroom Soup with Mozzarella Gratin
3 cups thinly sliced mushrooms
2 cups onions, quartered and thinly sliced
2 tbsp flour
2 10 oz cans condensed beef broth
2 cups water
¼ tsp Worcestershire sauce
12 slices French baguette, toasted
2 cups Black Diamond Mozzarella, grated
Melt butter in a large non-stick saucepan over medium heat. Stir in mushrooms and onions and cook until tender and any liquid has evaporated. Blend in flour gradually, stirring all the while. Then add broth, water, and Worcestershire sauce. Continue cooking and stirring until mixture boils.
Reduce heat, cover, and let simmer for 10 minutes.
Ladle soup into 4 ovenproof soup bowls.
Place 3 slices of toasted bread in each bowl and top with Black Diamond Mozzarella cheese.