Soup
- 1 medium onion, finely chopped
- 1 can Italian Style tomatoes, chunky
- 1 1/2 -2 cups sliced mushrooms
- 1 1/2 cups beef broth
- 1 cup chopped pepperoni
- 1/2 cup cooked, chopped bacon
Croutons
- 3 or 4 1 inch slices of sourdough bread
- Garlic spread
Topping
- 3/4 cup mozzarella cheese, shredded
With a hand blender, puree down some of the tomatoes.
Add tomatoes, onion, mushrooms and beef broth to a crockpot. Set to
low. Let simmer 5-6 hours.
In the last half hour add pepperoni and bacon.
Preheat oven to 400F. Spread the garlic butter/spread onto the bread.
Slice into large chunks (1 1/2 inch approx).
Place the cheese on top and bake for 4-5 minutes, until cheese is melted.
Place croutons in the soup just before serving.
