Pre-heat oven to 350 degrees.
Place dried mushrooms in lukewarm water and allow to soak for 15 – 30 minutes.
Slice onion into thin strips. Season onion slices with seasonings and set aside temporarily while mushrooms finish soaking. Place the onion slices and mushrooms on aluminum foil and pour ½ cup of beef broth over them. Cover tightly. Use 2-3 pieces of aluminum foil to keep in the moisture.
Place the wrapped onion / mushroom mixture in a small baking dish. Bake in oven for 45 minutes. After 30 minutes of baking put the remaining 1.5 cups of beef broth on stove to warm.
Take out onion and mushrooms from oven, remove from aluminum foil and place in soup bowl. Pour remaining hot beef broth from stove over mixture.
Place Melba Toast directly in middle of soup. Can also garnish with parsley.
1 White Onion
2 Cups Beef Broth
50 Grams Dried Mushroom (Shitake, Porcini or Oyster)
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Herbs de Provence
1 Cup Luke Warm Water