On to the soup...
For the wine, I used a Pinot Grigio because that's what I had on hand. Plus I love it, so I knew it would be good in this recipe. Don't cook with a wine that you don't like the taste of!
For the cheese, I obviously did not use Swiss. Instead, I used Daiya Mozzarella Shreds and it was perfect for this dish.
For the bread, I used a whole grain baguette instead of white French bread.
I also did not bake this soup the way that she does in her recipe. I simply ladled the soup in the dishes, added the toasted bread and cheese on top, and put it in the oven on broil until the cheese melted.
Here's how it turned out...
Stay tuned for tomorrow's soup recipe. And in the meantime, please stay safe if you live in and around the 'Storm Watch' areas for Hurricane Sandy.