Cut rolls into cubes and toss with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder and a dash of salt and pepper. Heat in a frying pan over medium heat until brown and crispy. Set aside.
In a large pot, heat 1 tbs. of olive oil, add carrots, onions and celery seed. Cook just until onion is soft. Add flour and let cook an additional 3 minutes, stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer about 15 minutes.
Using a blender, puree the soup until creamy. Don't skip this step, it really does make a difference. Return it to pan and bring to a boil. Remove from heat and add 5 oz. of each cheese. Stir until melted.
Heat 1 tbs. of olive oil over med. heat and add beef. Cook until brown, just a couple of minutes.
While that is browning, in another pan add 1 tbs. butter and mushrooms, 1 tsp. fresh garlic. Saute for 7 minutes. Set aside.
Place equal amounts of beef in individual bowls (that can be placed in oven), top with bread cubes, then mushrooms, then top with hot soup. Sprinkle remaining cheese on top of that and broil for 4 minutes until brown and bubbly. Serve hot.