Where to buy 
Ingredients for 4-6 servings:
- 3 tbsp olive oil
- 50 grams butter
- 8 large onions, halved and finely sliced
- 2 garlic cloves
- 1 coarsely grated potato
- 1 cup semi dry white wine
- 1 bag (25 grams) dried porcini mushrooms
- 1 liter vegetable stock or water
- Salt, white pepper
- Nutmeg
- Leaves from 10 thyme stalks
For serving:
- 4 small round loaves, 10-12 cm in diameter
- A few stalks of thyme
- 100 grams grated cheddar cheese
- 2 crushed garlic cloves
- 3 tbsp olive oil
Method:
Heat the oil and butter in a saucepan. Add the onion and cook while stirring for about 30 minutes over a medium heat. The onion should just soften, but not brown. Add the garlic, potato, mix and cook for another minute. Add the wine and season with salt, pepper, nutmeg and thyme. Add the dried mushrooms and the stock or water, mix, bring to the boil, lower the heat to medium and cook for about 1.5 hours, until the vegetables are very soft. Remove from the heat, cover and leave for 5 minutes before serving.
To serve in bread: heat the oven to 180 degrees. In a bowl mix olive oil and garlic. Scoop out the top of the bread to make a “bowl”. (Careful! Don’t make the sides too thin.) Spread a little oil and garlic mixture over the internal surface and bake for 8-10 minutes. Lay the “bowl” on a serving plate, sprinkle cheese inside the bread, pour in the soup, sprinkle with more cheese, garnish with thyme stalks and serve immediately.
The soup can also be served in a regular soup bowl, accompanied by slices of bread spread with olive oil and garlic and based in the oven for 8 minutes.
