6 (1/2 inch) slices French bread
1 lb. ground beef
1 med. onion, sliced
1 clove garlic, chopped
1/4 tsp. fennel seed
1/2 tsp. dried oregano
1 c. water
1 (28 oz.) can plum tomatoes, undrained and cut up
1 (14 oz.) jar pizza sauce
1 (4 oz.) can sliced mushrooms
3 oz. (3 slices) Mozzarella cheese

Heat oven to 325 degrees. Trim slices of bread to fit inside 2 cup oven proof soup bowls. Bake bread slices in oven for 20 to 25 minutes or until toasted. Remove from oven, increase oven temperature to 425 degrees. In large saucepan or Dutch oven brown ground beef with onion and garlic, drain. Add all remaining soup ingredients except cheese. Bring to a boil. Reduce heat; simmer 10 minutes. Pour soup into bowls. Top each with bread slice. Place 1/2 cheese slice on each bread slice. Place bowls in 15 x 10 x 1 inch baking pan. Bake at 425 degrees for 3 to 5 minutes or until cheese melts. Serve immediately. (6 servings)