Served as starter. Suitable for vegetarians.

Italian

2 cups Mixed Oyster and Button Mushrooms

2 Tablespoons Olive Oil

1 Onion, chopped

2 teaspoons Garlic, finely chopped

1 cup Milk

3 cups Hot Vegetable Stock

8 slices Crusty Bread

2 Tablespoons Melted Butter

1 cup grated Gruyere Cheese

Salt and freshly Milled Pepper to taste

Wash the mushrooms well of any grit (do not allow to rest in water as it absorbs the water and tends to become soggy) and wipe dry with a clean cloth. Cut big mushrooms into bite-sized pieces. Heat the olive oil in a saucepan and saute the onions and half the garlic for about 3 minutes or till the onions are soft and golden. Add the mushrooms and stir to coat well with the oil. Stir in the milk and bring to a boil. Cover and simmer for about 5 minutes. Stir in the hot vegetable stock and put off the heat. Toast the crusty bread slices till golden brown. Mix the melted butter with the remaining garlic and coat the slices liberally. Place the slices in a large soup dish (tureen) or in individual soup bowls. Pour over the hot soup. Serve piping topped with grated gruyere cheese.

Preparation time: 5-7 minutes

Cooking time: 8-10 minutes

Serves: 4

Tips:

Any type of mushroom can be used as per preference. Add more stock or water to get a soup of desired consistency. A cheese of your choice can be used in place of gruyere. The amount of cheese can be increased if desired specially if children love it.

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