Good-quality whitepeasant or Italian bread, sliced
1/2cupflat leaf parsleyfinely chopped
Juice of 1/2 lemon
Grated Parmigiano Reggiano cheese
In a medium size pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes.
In a soup pot, heat 1/4 cup Olive oil over medium-high heat. When the Olive oil begins to ripple, add the crimini mushrooms and cook until lightly browned and tender, 12-15 minutes. Add the shallots, garlic, bay leaf and thyme; season with salt and pepper. Stir until the shallots soften, 2-3 minutes. Add the marsala, scraping the bottom of the pan. Cook until reduced by half.
Remove the porcini mushrooms from the stock; chop, then add to the pot. Pour the porcini stock into the soup pot, being careful not to add the last few spoonfuls where grit may have settled. Add 2 cups water to the pot, then let simmer until flavors combine, about 10 minutes, and season.
In a skillet, heat a thin layer of Olive oil over medium. Add the bread and cook until light golden and crisp.
Before serving, stir the parsley and lemon juice into the soup. Place a piece of fried bread in each soup bowl, sprinkle with a little cheese and top with soup.