Calabrian Mushroom Soup

"From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India. From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India."
 
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Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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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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