Roasted mushroom and red onion soup with parmesan & basil crostini
1 red onion, peeled and quartered
250g field mushrooms, wiped
25g dried wild mushrooms, soaked in 100ml of warm water
2 x15ml spoons (2 tbsp) olive oil
900ml stock ( veg or chicken)

1 x small baguette
50g parmesan cheese, grated, retain 2x15ml spoons for garnish
1 small handful of basil leaves, chopped



Roast the red onion, and the fresh mushrooms with 1 x 15 ml spoon olive oil in a hot oven (200 C/400 F/gas 6) for 30 minutes. Remove from oven and chop into large chunks. Strain the soaked mushrooms, retaining the liquor, and combine this with the stock. Fry the onion, and mushrooms in the remaining oil, add the stock and allow to simmer for 20 minutes. Blend the soup to obtain small particulates. Season to taste. Keep hot.
Slice the baguette thinly and grill on 1 side, once golden, turn over and sprinkle with the chopped basil and the grated parmesan cheese. Grill until bubbling. Serve the soup with crostini on top or on the side, a little grated parmesan.