Cream of mushroom soup in bread

Step-by-step recipe

Step 1:

Pour 500 ml of water into a small saucepan, add porcini mushrooms and cook for 20 minutes over medium heat.

Step 2:

Boil water in a separate saucepan.

Step 3:

Dice the potatoes and add them to boiling water. Cook until tender.

Step 4:

In a saucepan, melt the butter over high heat, remove from heat, add flour and whisk thoroughly.

Step 5:

Gradually add milk to the hot flour and butter mixture, whisking constantly.

Step 6:

Add nutmeg to the milk and return the saucepan to the heat.

Step 7:

Stirring constantly, bring the sauce to a boil and thicken.

Step 8:

Wash and cut the mushrooms.

Step 9:

Place the mushrooms in a frying pan and evaporate all the water from them.

Step 10:

Chop the onion and add it to the mushrooms, add olive oil.

Step 11:

Fry the onions and mushrooms until golden brown.

Step 12:

Place fried champignons with onions, porcini mushrooms, mushroom broth and potatoes in a saucepan.

Step 13:

Blend the contents until smooth.

Step 14:

Heat the cream, add it to the soup along with the prepared sauce and stir.

Step 15:

Season the soup with salt and pepper. Cook until it boils, stirring with a spoon.

Step 16:

Cut the top off a loaf of bread, scoop out the pulp, and press the remaining pulp against the sides.

Step 17:

Pour the soup halfway up the pan, sprinkle with cheese, and pour in the remaining soup. Sprinkle with herbs.

Cooking tips

Do not pour too thin soup into bread bowls, otherwise they will quickly become soggy.

Let the soup sit in the bread for a bit to soak up the flavor. If the soup has time to cool, you can reheat it in the oven or microwave.

While eating, try not to damage the bottom crust so that the soup does not leak.