Champagne & Mushroom Soup in a Roasted Garlic Broth

We made this soul-warming soup for my mother-in-law's birthday tonight. I had originally suggested french onion, but she said that she is not a fan. I can understand, that is a lot of onions. So I put my thinking cap on and decided that I would use the same technique, but use exotic mushrooms instead of onions. I went to the new Whole Foods Market and picked up cremini, shittake, chanterelle, and hen of the woods mushrooms. They even had a few mushrooms that I have never tasted, but I decided that those were for another day. Gather these ingredients and follow me into the kitchen:

2 small heads of garlic (wrapped in foil and roasted in the oven)

5-6 cups of mixed mushrooms (washed and sliced)

3 tablespoons butter

1 loaf of crusty sourdough bread (cut into rounds)

1/2 onion (roughly chopped)

2 vegetable bullion cubes (no salt added)

2 cups champagne

2 cups water

2 cups of gruyere cheese (shredded)

salt, pepper, and fresh parsley for garnish

The mushrooms, onions, and butter go into a soup pot and cook covered on low for about 45 minutes. The mushrooms will become soft and delicious. Add the champagne and reduce until most of the liquid has evaporated. Add water, bullion, garlic, salt, and pepper. Cook on low for another 20 minutes. Ladle into a bowl, place crouton on top and smother in cheese. Place under the broiler until cheese is bubbling and brown. Wait. We would not want you to burn your mouth. ok now eat. For dessert you should make cute little blackberry and raspberry tarts like my wife did.