French Onion and Mushroom Soup

Melt butter over low heat and cook onion until golden brown in colour, stirring occasionally. Add the maitake and sauté for 1 minute. Add the stock and bring to boil. Lower heat and simmer for 20 minutes. Season to taste with salt and pepper.

Bake the baguette slices in the oven at 150°C until golden brown and completely dry.

Preheat the oven to 200°C. Ladle soup into ovenproof dish. Place two or three slices of bread in the dish and sprinkle with the cheese. Place the dish on the top rack of the oven and gratinate until the cheese is melted and browned slightly.

Serve hot, with a fresh grinding of black pepper.