Mushroom Soup Gratinée

INGREDIENTS

3 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, very finely minced, as for duxelles
1 large red onion, sliced thin
4 cloves garlic, sliced
1 ½ pounds shiitake mushrooms, stems discarded, sliced thin
 Salt
5 cups mushroom or vegetable stock
1 cup dry red wine
2 tablespoons red miso
 Ground black pepper to taste
½ teaspoon ground cloves
½ teaspoon ground ginger
6 slices sourdough bread, about 3 inches in diameter
6 ounces Gruyère, shaved thin

PREPARATION

• Heat oil in a large sauté pan. Add minced mushrooms and sauté on low until they glisten with moisture, about 5 minutes. Remove 1/3 cup and set aside. Add onion and garlic to pan and cook, stirring, until the onion wilts. Add shiitakes and a dusting of salt, increase heat to medium and sauté, stirring, until mushrooms have softened, 5 minutes or so. Stir in stock and wine, bring to a simmer and cook 15 minutes.
• Place miso in a dish and dissolve in a few tablespoons of the cooking liquid, then stir back into the pan. Add pepper to taste, cloves and ginger. Simmer, partly covered, about 30 minutes. Check consistency, adding a little water if needed. Adjust salt and pepper. Soup can be finished and served at once, or set aside, then reheated and finished.
• To serve, heat broiler. Transfer soup to a 3-quart ovenproof dish or casserole. Toast bread. Spread reserved minced mushrooms on each slice and cover with cheese. Float slices on top of soup. Place dish under the broiler long enough to melt and lightly brown the cheese, then bring to the table and serve into bowls. Alternatively, the soup can be divided into individual oven-proof bowls, each topped with toast, mushrooms and cheese, and broiled.