To Prepare:

• 6 cups (48 oz.) beef broth
• 1/2 cup dry red wine
• 1/2 lb. Gruyere cheese (shredded)
• 2 cups croutons (optional)
• Salt to taste

Cooking Instructions:

1. Combine contents of soup mix with beef stock and bring to a boil uncovered
2. Reduce heat and simmer covered for 30 minutes, then add red wine
3. Portion soup in oven safe bowls. Place croutons and shredded cheese on top and place under broiler until cheese is toasted. Top with grated Parmesan and serve