Heat oil in large skillet and saute onion for 3-4 minutes, or until soft and golden brown. Add mushrooms to skillet and stir quickly to coat with oil. Add milk and bring to boil. Cover, lower heat and simmer for about 5 minutes.
Gradually stir in hot vegetable stock. In preheated boiler, toast bread on both sides until golden. Mix together garlic and melted butter and spoon over toast. Place toast slices in bottoms of 4 soup bowls and pour in hot soup. Top with grated Swiss cheese and serve at once.
Originally Submitted
2/2/2017
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