Ingredients
- 5 tablespoons butter
- 1 onion, chopped
- 1 pound parsnips, peeled and cut into 1/2-inch pieces
- 4 ribs celery, trimmed and sliced crosswise, plus leaves for sprinkling
- 2 cloves garlic, thinly sliced
- 4 cups chicken broth
- Salt and pepper
- 8 ounces cheddar cheese, thinly sliced
- 1 granny smith apple, cored and thinly sliced
- 8 slices bread
Description
Rachael Ray Magazine
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