Exotic Mushroom Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 onion, chopped
1 lb. mixed mushrooms (porcini, white button)
1 1/4 c. milk
3 3/4 c. hot vegetable bouillon
8 slices French stick bread, sliced
3 Tbsp. butter, melted
2 garlic cloves, minced
3/4 c. finely grated Gruyere cheese
salt and pepper

Preparation

Heat oil in large skillet and cook the onion for 3 to 4 minutes or until sort and golden.
Wipe each mushroom with damp cloth and cut large mushrooms into small bite-size pieces.
Add mushrooms to skillet, stirring quickly to coat them in the end. Add milk to skillet; bring to a boil.
Cover and leave simmer for 5 minutes.
Gradually stir in hot bouillon.
Under preheated broiler toast the bread on both sides until golden.
Mix together the butter and garlic and spoon generously over toast.
Place toast in bottom of a large tureen or divide between 4 individual serving bowls and pour over the hot soup.
Top with grated cheese and serve at once.