3Oaxaca chilies*--- Chile pasilla (Or substitute drained canned chipotle chilies in adobo sauce or dried chipotle chilies.)
1/4poundshredded white Cheddar cheese
1diced poblano pepper
salt to taste
Garnish - Blue Cheese Croutons
Garnish:Blue Cheese Croutons
1ounce Blue cheese
Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chilies; bring to boil.
Simmer 30 minutes. Discard chilies. Add cream, cheese and diced poblano chilies. Simmer 5 minutes. Adjust salt if necessary.
For Garnish: Spread baguette slices with blue cheese and warm.
For Each Serving: Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.