Servings: 10 servings (2-1/2 quarts).
3 medium red potatoes, cut into 1/2-inch cubes 1 tablespoon olive oil 1 teaspoon salt, divided 3 large sweet onions, halved and thinly sliced 2 tablespoons butter 1/2 pound sliced baby portobello mushrooms 1/2 cup sunflower kernels 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1/2 teaspoon pepper 5 cups chicken broth 3/4 cup stout beer or additional chicken broth 2 tablespoons brown sugar 10 slices French bread baguette (1/4 inch thick) 10 slices white cheddar cheese 1 log (11 ounces) fresh goat cheese, sliced
