Cream of mushroom soup with mustard and crispy, cheese toast

Cream soup:

• 1 spoon Dijon Maille Mustards
• 40 g dried porcini mushrooms
• 250 g fresh button mushrooms or other favorite mushrooms
• 1 small onion
• 2 garlic cloves
• 1 tablespoon of oil
• 1 tablespoon of butter
• 300 ml of water
• 400 ml vegetable broth
• 100 ml of cream 30%
• salt

Cheese toast:

• 2 tablespoons Old French Dijon Maille Mustard
• 8 slices of good quality bread
• 100 g mozzarella
• 100 g cheddar
• 2 tablespoons of butter

to serve:

• a few tablespoons of 30% cream
• a few tablespoons of olive oil
• 1 bunch of small chives

1. Cover the dried mushrooms with water and leave overnight or cook over low heat for about an hour.
2. Cut the onion, garlic and mushrooms into smaller pieces.
3. Heat oil in a pot, add the mushroom slices, and cook until well browned. Reduce the heat, add the butter and onion, and after a few moments, the garlic and chopped dried mushrooms (reserve the cooking liquid).
4. When the onion and garlic have softened, add the mushroom water and the stock. Cook for a few more minutes, then blend. Add the mustard and cream.
5. Spread the bread generously with Maille whole grain mustard, add grated mozzarella and grated cheddar to half of the bread and cover with the other half.
6. Heat the butter in a pan and fry the sandwiches until golden brown and the cheese is deliciously melted.
7. Serve the soup with olive oil, cream, finely chopped chives and crispy cheese toast.