Calabrian Mushroom Soup
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
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
directions
- 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.
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