Italian Cheese and Bread Soup for a Cold Winter Night

1 quart of vegetable broth
2 cups of cheese - fontina, gruyere or chedder
1/2 loaf of good, hearty bread - whole grain, pumpernickel or rye
3 cloves of garlic - minced or pressed
1/4 cup parsley
1 tablespoon of olive oil
1 small fresh lemon
black pepper, paprika, thyme or cayene pepper to taste

Start off by placing the garlic in olive oil and cook till golden brown in the pot. Then slowly pour in the vegetable broth, add onion salt and pepper, and bring to a boil. Cut the lemon in half and squeeze the juice into the broth. Once the broth is boiling nicely, bring to a simmer. Now that the soup is ready to go, toast the bread till it's nice and crispy, then place directly in the serving bowls. Shred 1/2 cup of cheese for each person who is partaking in the deliciousness and place on top of the bread. Slowly pour or ladle the vegetable broth over the bread and cheese. Flavor to taste. Garnish with a dollop of sour cream and parsely. Enjoy!

I got this recipe from the Moosewood Quick Dinners cookbook and served with a baked lemon pepper chicken. Delicious.