Cheese-y Potato Soup (Soup Kitchen Recipe)

All of these ingredients will need to be donated to all of the latchkey orphans and soup kitchens:

This is an organic fennel bulb and tri-colored potato soup in French onion soup. It's topped with Anejo and triple-cream brie cheese.

Ingredients:

8 cups fresh, organic mushrooms: porcini, cremini, oyster and chanterelles, soaked, washed, then chopped into 1/4-inch pieces

4 bags of organic tri-colored baby potatoes, round, red, purple and white, thin-skinned, scrubbed with cold water spray in a colander/drainer, leave the skins on
(each 1/2, or half the size of a golf ball, $5/bag)

4 liters of Pacific brand, organic French onion soup

4 large, organic fennel bulbs, soaked, washed, trimmed so it resembles a white onion, two outer layers peeled, then finely-sliced

2 pounds USDA certified organic, pasteurized, triple-cream brie cheese, rinds removed, thickly-sliced, for topping the casserole, from U.S. grass-fed cows only

8 cups Anejo cheese, organic, pasteurized, finely-grated (from grass-fed cows only)

1/2 cup organic red peppercorns, coarsely-ground

4 TBL sea salt, finely-ground, organic
(This depends upon the cheeses' saltiness).

Directions:

1. Preheat the oven to 375°F, with the center rack.

2. Mix all ingredients together and top with the sliced brie cheese.

3. Cover with foil.

4. For a glass bakeware, deep-dish, extra-large lasagna pan, on center rack, this cooks for 1 and a half hours.

***It can also be baked inside of small, de-seeded, organic, heritage pumpkins, with the natural tops on as lids. Soak and triple-rinse the pumpkins, prior to cutting out the tops and de-seeding them.***