Bread Soup (Panade) with Onions, Chard, and Mushrooms Recipe

Name: Bread Soup (Panade) with Onions, Chard, and Mushrooms Recipe
Ingredients: 12 to 14 ounces day-old rustic bread, cut into 1-inch cubes; 3 tablespoons extra virgin olive oil; Salt; 1 tablespoon butter; 2 cups onions, thinly sliced (sliced vertically, from tip to root); 1 tablespoon garlic, minced; 6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick; 10 to 12 ounces fresh chard, rinsed; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons fresh thyme, minced (or 1/2 teaspoon dried thyme); 1/2 cup hearty red wine; 1 tablespoon honey; 2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option); 1 cup Parmesan cheese, grated

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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.

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Ingredients

12 to 14 ounces day-old rustic bread, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
Salt
1 tablespoon butter
2 cups onions, thinly sliced (sliced vertically, from tip to root)
1 tablespoon garlic, minced
6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick
10 to 12 ounces fresh chard, rinsed
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons fresh thyme, minced (or 1/2 teaspoon dried thyme)
1/2 cup hearty red wine
1 tablespoon honey
2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option)
1 cup Parmesan cheese, grated