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Have some good stock simmering and some dried baguette or other hearty bread slices on hand. I sliced my bread and left it on the counter overnight. Heavily butter a baking dish or casserole big enough to hold the bread in two layers. Add one layer of bread slices, drizzle with just a little of your stock to barely moisten. Add a heavy layer of grated fontina and parmesan. Repeat layers. Cover with foil and bake at 400 for thirty minutes. Put some of the slices in the center of a soup bowl and ladle broth around the bread. She also said you can just serve the bread cheese like a lasagna. I think it would be nice for a light lunch with a green salad. Sorry, I don't remember what she called this soup.