Chefs Calabrian mushroom soup

Calabrian Mushroom Soup

2 Tbsp olive oil
1 onion
2 lbs. mushrooms
1 1/4 cups milk
3 1/4 cups vegetable stock

1 baguette, sliced at an angle about a 1/2″ thick
3 Tbsp butter, melted
2 tsp garlic, mashed
3/4 cup gruyere, grated
2 Tbsp flat leaf parsley, chopped for garnish

Pour the oil into a saucepan on medium heat. Add the onions and mushrooms and cook until most of the moisture has been reduced and the onions and mushrooms get caramelized. Add the milk and the stock and simmer for 15 minutes. Season with salt and pepper to taste.

Toast the bread slices and mix the garlic and butter together. Spread some of the butter mixture on each slice of bread. Place the bread in the bottom of a soup bowl and pour the soup over the bread. Garnish with chopped parsley.

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