Exotic Mushroom Soup

I've had the book 1000 Vegetarian Recipes from Around the World for a few years.  I love looking at the photographs - one recipe to a page in a large-page format.  I haven't used it much because we aren't really vegetarians. Last weekend, I decided to try to use this cookbook more and if I make 2 soups per week, this book will afford me at least a year of soups.

Here's the next:
Exotic Mushroom Soup (page 13)

2 T olive oil

1 onion chopped

1 lb mixed mushrooms* (cut the large mushrooms, hydrate any dried)

1-1/4 c milk

3-3/4 c hot vegetable broth

8 slices French baguette

3 T butter, melted

2 garlic cloves

¾ c grated finely Swiss cheese

Salt and pepper

*Oyster, Shitake, Lobster, Portobella, etc.

Heat the oil and toss in chopped onion.  Cook until wilted add mushrooms, stirring quickly to coat them in oil.  Add milk and heat slowly.  At this point, leaving them to sit and meld flavors is a good idea.  Bring back to high heat, add broth and bring to a boil, cover.  

Toast bread on both sides.  Spoon butter mixed with garlic over the toast.  Place the toast in bottom of a tureen or separate bowls.  Spoon over the hot soup and top with Swiss cheese.