I know it is 33 degrees Celsius, but that does not stop me from craving for Creamy Mushroom Soup in Bread Bowls in the middle of Sunny Singapore. If I were to wait for winters before I can savour a bowl of this, I am going to wait forever. Let’s face it, it is never gonna snow here in Singapore. We are called Sunny Singapore for a reason.
So back to this. ↓
Dinner was exciting and fun. Yup, for some of you the meaning of fun would be riding on a roller coaster, but my kinda fun is eating soup out of a bowl of bread and trying to eat the bread too at the same time, while making sure that none of the soup was wasted. What an adventure!!!
Well, I know I mentioned me being adventurous earlier on, but I was not ready to be kneading away, thus I bought the bread bowls instead but If you are feeling like wonder woman, feel free to make the bread bowls from scratch. Btw, good job lady, you would be going places. ????
These Creamy Mushroom Soup in Bread Bowls are actually really simple. It should take you about 20 minutes to prepare this, from start to finish, which is great for most of us especially on a weeknight. This can be made in a crock-pot too! I used a mix of cremini and button mushrooms for this soup. You can obviously use whichever mushroom that is available.
This delicious soup would have you questioning those soups that are available in cans. You just can’t beat fresh ingredients and flavors. This mushroom soup bowl also makes a really hearty, filling meal which is perfect for Sunday’s brunch.
I think serving soups in a bread bowl is a very clever idea. I mean, once you are done with the meal, there are no dishes to wash. That alone is a winner in my eyes. ????
- 6 bread bowls
- 500 g fresh mushrooms - I used a mixed of cremini and button mushrooms
- 50 g salted butter
- 4 cloves garlic - grated
- 3 tbsp all purpose flour
- 3.5 cups vegetable/chicken broth
- 1 cup milk
- ¼ cup cream (optional)
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- Slice mushroom thinly.
- Melt the butter in a heavy-based pot and saute the garlic for 1 minute.
- Add flour and keep stirring for a minute.
- Throw in the mushroom and season with salt and black pepper. Cook until the mushroom just softens.
- Pour in 3 cups of broth and stir continuously.
- Reduce the heat and simmer gently for a few minutes, stirring occasionally.
- Pour in milk and once it almost reaches a soft boil.
- Pour in the cream and let it reheat gently.
- Remove half of the soup and place it in a blender and pulse for a few seconds.
- I personally prefer not to blend all of the soup as it is more delicious to have chunks of mushroom in the soup.
- Pour the blended soup back in the pot of soup and give it a good mix.
- Give the bread bowls a few minutes in the oven to let it get all toasty.
- Place the soup in the bread bowls and garnish with some chopped parsley.
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