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In a large saucepan, melt butter over medium heat. Add garlic and marjoram. Sauté for 3 minutes. Sprinkle with flour and cook for 3 more minutes, stirring constantly. Gradually stir in bouillon and wine. Add bay leaf and bell peppers.
Bring to a boil, then reduce heat to medium-low. Season with salt and pepper, then simmer for 15 minutes.
Preheat oven broiler. Pour soup into 4 ovenproof bowls. Top with a slice of bread and generously garnish with cheese. Broil on grill until cheese is crisp and golden.
Serve right away garnished with strips of pepper.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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