Calabrian Mushroom Soup - cooking recipe

Ingredients

Soup
2 tablespoons olive oil
1 onion, chopped
1 lb mixed mushrooms, porcini, oyster and white
1 1/4 cups milk
3 1/4 cups vegetable stock
salt
pepper
Bread
1 French baguette, cut into 8 slices
3 tablespoons butter, melted
2 garlic cloves, crushed
3/4 cup gruyere cheese, finely grated

Preparation

Heat the oil in a large skillet and cook the onion for 3-4 minutes, or until soft and golden.
Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite-size pieces. (Mushrooms absorb water which can lessen their flavor.).
Add the mushrooms to the skillet, stirring quickly to coat them in the oil.
Add the milk to the skillet, bring to a boil, cover and leave to simmer for about 5 minutes.
Gradually sitr in the hot vegetable bouillon.
Under a preheated broiler, toast the bread on both sides until golden.
Mix together the butter and garlic and then spoon generously over the toast.
Place the toast in the bottom of a large tureen or divide it among 4 individual serving bowls and pour over the hot soup.
Top with the grated Gruyere cheese and serve at once.