Recently, I shared one of the original options for serving a soup or stew – in bread bowl https://takajaeda.com/en/recipes-en/bread-bowls/. Creamy soup with mushrooms and vegetables is perfect for such a serving.
Ingredients:
- Any broth (or water) – 1.5 l.
- Champignons – 400 gr.
- Potatoes – 450 gr.
- Onions – 250 gr.
- Carrots – 250 gr.
- Processed cheese – 100 gr
- Garlic – 2 cloves
- Seasoning for vegetables – 1 tsp
- Butter (or vegetable oil) – 30 gr.
- Black peppercorns – 3 pcs.
- Bay leaf – 1 pc.
- Salt
Cooking process
1 In parallel with the preparation of the soup, I prepare bread plates, in which I then serve it to the table. Recipe by link https://takajaeda.com/en/recipes-en/bread-bowls/
The most optimal option, first prepare the dough and put it in the proofing. And then you can proceed to cooking the soup directly.
2 Cut the onion into small cubes. Three carrots on a coarse grater.
Put butter in a preheated pan (or pour in vegetable oil). Put the onion in a frying pan and fry it until translucent (about 5 minutes). Add carrots and fry for another 10 minutes.
Add seasoning and mix well. Fry for a few more minutes.
Put the ready-made onions with carrots on a plate.
3 Add a little more butter to the pan. Put the mushrooms cut into slices there. Fry them until golden brown.
4 Put the previously cooked onions and carrots to the fried champignons. Add a little water (50-70 ml) and simmer everything together for 5 minutes.
5 Pour water or pre-cooked broth into a saucepan. In this case, I used a previously frozen chicken stock. You can also cook this soup with vegetable or beef broth.
Bring water (or broth) to a boil. Place the diced potatoes and black peppercorns in a saucepan. We wait until it boils and after 10 minutes add mushrooms with onions and carrots, bay leaf to the pan. Cook the soup for another 15-20 minutes (until the potatoes are fully cooked).
5 5 minutes before the end of cooking add the processed cheese cut into pieces. We mix.
At the end, add the garlic squeezed out through a press, salt and pepper the soup.
6 Grind the soup with a blender until puree.
7 By this time, the bread bowls should be ready. Before filling the bread with soup, you need to cut off the lid and remove the crumb. Then, in such a prepared form, we send them back to the oven. We bake for 15 minutes at 180 degrees. So they will become crispy not only on the outside, but also on the inside.
Serve the Creamy soup with mushrooms in a freshly baked bread bowl, sprinkled with finely chopped herbs.
