A delicious soup with nice big pieces of mushrooms from the southern part of mainland Italy. Use a variety of mushrooms to get a mix of flavors and colors. The use of bread might seem odd but it's an old Italian tradition to use up stale bread and make soups more filling at the same time.
2tbl olive oil
1 yellow onion, chopped
500g mixed mushrooms (porcini, oyster and ordinary white mushrooms all work very well)
3dl milk
9dl hot vegetable stock
8 baguette slices, toasted
3tbl melted butter
2 garlic cloves, pressed
ca. 2dl grated cheese (Gruyère and Cheddar both work)
Heat up the oil and fry the onion for 3-4min or until it's soft and golden.
Clean the mushrooms and cut any too large ones into nice morsels.
Put the mushrooms in the frying pan and turn them over quickly in the oil.
Pour in the milk and bring to the boil, then lower the heat and let simmer under cover for 5 minutes.
Stir in the warm stock a little at a time and add salt and pepper to taste.
Mix together the melted butter and garlic and spread it thick over the toasted bread.
Place the bread at the bottom of a large soup terrine or spread evenly in 4 deep dishes/bowls.
Pour the hot soup over the bread, sprinkle over the grated cheese and serve immediately.
Enjoy!
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