3 tbsp. butter
3 shallots, minced
1 lb. mushrooms, washed and minced
Juice of 1 lemon (about 2 1/2 tbsp.)
1 c. white wine
6 c. chicken stock
Salt and pepper
8-10 slices French bread, toasted in oven
1 c. grated Swiss cheese

Melt butter in kettle and saute shallots until transparent. Add mushrooms and lemon juice and cook for 5 minutes. Pour in wine and chicken stock. Add salt and pepper. Bring to a boil, reduce heat and cook for 2 minutes. Apportion soup into individual oven-proof bowls, top with toast and sprinkle with cheese. Place under broiler for 2 to 3 minutes. Serves 4-6.