Finely dice the onion and fry it until Golden brown in a small amount of sunflower oil.

Small cubes cut the bread (if you want ultimately to obtain a homogeneous consistency, the crust is better crop), add bread to the onions and fry for another 7 minutes. The recipe was written before podrumyanivaya, but I was not able to see on brown bread elements it will turn brown :) just a small color change.

Empty contents of pan into the pot and pour the broth (keep 1 Cup). Prescription the amount of broth should be 1l, but it seemed to me that it turns out porridge, rather than soup, so I doubled it. But it probably depends on the density of bread. Season with salt and pepper and add the thyme (my family doesn't like, so I added thyme and parsley dry).

Stir in the remaining broth egg. The soup in the saucepan, give a boil and pour in the egg, not forgetting to stir the soup.

Remove the soup from the heat and allow it to steep, and at this time doing mushrooms. Chop them in small cubes and fry.

Here can be two options for cooking. 1. Mushrooms sauté until tender, processed cheese to grate or finely chop, mix with mushrooms and add to the soup before serving. 2. Mushrooms fry until almost cooked, processed cheese finely chop and add along with the mushrooms in a soup, again to put it on the fire, bring to boil and boil until complete dissolution of cheese. I love the creamy taste of melted cheese (sorry for the tautology) in the soup, so I prepared by the second method. Don't forget that to add to the soup, you can only use good and trusted cheese. And yet, this soup is not suitable for the disposal of the bread - the bread should be fresh and tasty, depends on the taste of the soup.

Contrary to my fears, it turned out very tasty and enjoyable soup, even my husband-a conservative, acknowledged that it is possible to prepare in the future. The taste is some kind of unique symbiosis of taste of mushrooms and bread. The soup is light and, at the same time, nourishing and nutritious.