| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
2 cup(s) mixed oyster and button mushrooms
2 tablespoon(s) olive oil
1 onion(s) chopped
2 teaspoon(s) garlic finely chopped
1 cup(s) milk
3 cups hot vegetable stock
8 slices crusty bread
2 tablespoon(s) melted butter
1 cup(s) 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.
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.
Serve piping topped with: grated gruyere cheese | 
