Creamy Mushroom Soup in Bread Bowls
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 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.
Recipe by Maya Kitchenette at https://mayakitchenette.com/creamy-mushroom-soup-in-bread-bowls/
3.5.3208