Ingredients

Omit

　　Butter

　　Thyme

Swap

　　4 crushed garlic cloves for the shallots

　　1 28-ounce can crushed tomatoes for 4 cups of the beef stock

　　Shredded Fontina for the Gruyère

　　Shredded Provolone for the Cheddar

　　Shredded Scamorza (smoked, firm mozzarella) for the smoked Gouda

Add

　　Heat a medium soup pot over medium-high heat. Add the EVOO and brown the sausage. Remove with a slotted spoon. Add the onions, fennel, and garlic and cook for 10 minutes. Add the sausage back, deglaze the pan with the wine, add the tomatoes and 2 cups beef stock, and bring to a boil. Season with salt and pepper to taste and serve with the cheese toasts, made just as for the master recipe, #307, using the cheesy combo listed.

　　Rachael Ray 365: No Repeats