GOLDEN MUSHROOM SOUP WITH ROSEMARY CROSTINIS
MAKES 4 CUPS (1L)
Homemade soup often involves many ingredients and hours of simmering. This mushroom soup is so easy, and yet incredibly tasty, you’ll never want to open up a commercially prepared brand of mushroom soup again! 

2 (10 oz./284 mL) cans Money’s Mushrooms Sliced, drained
2 Tbsp. (25 mL) butter
1 onion, finely chopped (about ¾ cup/175 mL) 
2 garlic cloves, minced
1 Tbsp. (15 mL) all purpose flour
¼ c. (50 mL) medium dry sherry
3 c. (750 mL) chicken bouillon
½ tsp. (2 mL) dried oregano leaves
Generous pinches of salt and freshly ground black pepper
Whipping cream (optional)
Freshly squeezed lemon juice (optional)
2 Tbsp. (25 mL) olive oil
1 tsp. (5 mL) dried rosemary, crushed
12 baguette slices

Sauté mushrooms in butter in a large heavy saucepan until golden tinged, about 10 minutes. Add onions and garlic and continue to sauté over medium heat until onions are soft and most of the liquid has evaporated. Sprinkle with flour and stir over medium heat until crumbly. Add sherry and stir until foaming subsides. Stir in bouillon and seasonings and bring to a boil. Cover and simmer for 10 minutes for flavours to blend. While soup is simmering, combine oil and rosemary and brush over slices of baguette. Place in a single layer on a baking sheet and bake in a 350F (180C) oven for 8 minutes or until lightly golden and crisp. Remove and cool. When soup has finished cooking, stir in a tablespoon (15 mL) cream, if using, and heat through. To serve, add a little dash of fresh lemon juice. Serve with rosemary crostinis on the side.