Creamy Mushroom Soup in Rye Bread
Soup
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Cook Time
1 h 10 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This creamy mushroom soup, served in a hollowed-out rye bread, is a real eye-catcher and warms you from the inside out! I especially like to make it in autumn and winter when fresh mushrooms are in season. The combination of the hearty soup and the crispy bread is simply unbeatable. The almond milk adds a fine sweetness and makes the soup particularly creamy. If you like, you can sprinkle a few roasted pumpkin seeds on top. A great dish for a cozy dinner with friends or family!
Ingredients (13 ingredients)
-
4 piece small dark loaves of bread (rye mix)
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600 g Mushrooms
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1 piece Shallot
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1 clove Garlic
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50 g Butter
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1 tbsp Wheat flour Type 405
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160 ml White wine (dry)
-
250 ml Vegetable broth
-
500 ml Almond milk
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10 g Chives
-
100 ml Cream
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to taste Salt
-
to taste Pepper
Preparation (10 steps)
Prepare bread
Cut the "lids" off the rye mixed bread loaves and carefully hollow out the inside of the bread. Set the hollowed-out bread aside.
Prepare mushrooms
Clean the mushrooms and cut into thin slices. Peel and finely dice the shallot and the clove of garlic.
Sauté shallots and garlic
Put 50 g butter into the mixing bowl and melt for 2 min./120°C/speed 1. Add the diced shallot and the clove of garlic and sauté for 3 min./120°C/speed 1.
Fry mushrooms
Add the sliced mushrooms to the mixing bowl and sauté for 5 min./120°C/speed 1.
Stir in flour and deglaze
Add 1 tbsp wheat flour type 405 to the mixing bowl and stir in for 1 min./100°C/speed 1. Then deglaze with 160 ml dry white wine and simmer for 1 min./100°C/speed 1.
Add broth and almond milk
Add 250 ml vegetable broth and 500 ml almond milk to the mixing bowl and simmer for 25 min./100°C/speed 1.
Prepare chives
Wash 10 g chives, shake dry and cut into fine rolls.
Puree soup
Set aside a small portion of the mushrooms. Puree the remaining soup in the mixing bowl for 30 sec./speed 8-10, slowly increasing the speed.
Refine soup
Add 100 ml cream to the mixing bowl and stir in for 2 min./90°C/speed 1. Season with salt and pepper.
Serve soup
Fill the soup into the hollowed-out loaves of bread and sprinkle with chives and the mushroom slices set aside. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Anna Rossi
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
- Nuts
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