Pour the frozen Virtù di Zuppa with Barley and Mushrooms in a large pan and add 180ml of water. Bring to a boil keeping the lid on and cook over medium heat for 6 minutes, stirring occasionally. Add salt and pepper to taste and set aside.
Cut the bread cap, discard the soft part, brush with butter and season generously with grated cheese.
Bake the bread at 240°C for 4-5 minutes.
Serve the hot soup in the sandwich and garnish with thyme.