Charred Onion and Fennel Soup

• 2 3x3x1-inch slices frozen
• 5-cheese garlic bread
• 2 1/2 tablespoons butter
• 1 medium onion, thinly sliced
• 1 medium fennel bulb, halved lengthwise, thinly sliced
• 2 14 1/2-ounce cans Italian herb-seasoned chicken broth
• 1 tablespoon chopped fresh thyme
• 2 tablespoons anise-flavored liqueur (such as Pernod; optional) 3 bay leaves
• 1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
• 3 15- to 16-ounce cans kidney beans, undrained

1. Preheat oven to 350F.
2. Bake bread until crisp and cheese begins to melt, about 15 minutes.
3. Melt butter in heavy large pot over medium-high heat.
4. Add onion and fennel; saute until deep brown around edges, about 10 minutes.
5. Stir in broth and thyme.
6. Simmer, uncovered, until onion and fennel are soft, about 5 minutes.
7. Stir in liqueur, if desired; simmer 2 minutes.
8. Season with salt and pepper.
9. Ladle soup into bowls; place 1 slice bread atop each.

frozen, butter, onion, fennel bulb, italian herb, thyme, aniseflavored liqueur, shiitake mushrooms, kidney beans

Taken from www.epicurious.com/recipes/food/views/charred-onion-and-fennel-soup-104187 (may not work)