Calabrian Mushroom Soup

The rugged mountains of inland Calabria yield vast quantities of delicious wild mushrooms of many shapes and sizes. In this recipe, they are turned into a delicious soup, poured over a thick layer of coarse toasted bread and covered with a fine layer of freshly grated cheese. Any kind of mushrooms can be used, but the more flavoursome they are, the better the soup will turn out. Do not use porcini (Boletus edulus), as they will overpower any other flavour.