Recipe: Tasty Sig's Bread and Mushroom soup

Sig's Bread and Mushroom soup. Sig's Bread and Mushroom soup Just love mushroom soup and had some bread that needed using. Bread when pureed is a good thickening agent. Line a baking sheet with parchment paper.

This creamy wild mushroom soup can be a go to week night meal or fancy enough to serve during the upcoming holidays, and it only takes around a half hour to pull it together. It stays well in the fridge so it can be made a day or two ahead of time, then just. Jordan loves it and says it is better than Panera's. You can cook Sig's Bread and Mushroom soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sig's Bread and Mushroom soup

1. Prepare 40 grams of unsalted butter ,melted.
2. It's 500 head of Portobello mushrooms, thinly sliced.
3. Prepare 1 large of Spanish onion, peeled and chopped very finely.
4. Prepare 150 ml of 1/2 cup of evaporated milk.
5. You need 150 ml of water or 1/2 cup.
6. You need 4 of to 5 slices of soft white bread, broken into small bits.
7. Prepare 1 of or 2 good pinches of cayenne pepper.
8. It's 1 of or 2 pinches of salt.
9. It's 1 1/2 tbsp of fresh chopped coriander or parsley for garnish ( if using dried parsley only use half the amount compared to the fresh as dried herbs are stronger in flavour).
10. It's 150 ml of heavy or double cream ( optional ).
11. You need 3/4 tbsp of cognac or brandy ( optional).

I very rarely eat meat but i had my granddaughter's friends parents over for a meal. So I cooked the bean stew for me with bread and served it with the tenderloin for the parents. Working in batches, puree the soup in a food processor. Return the soup to the pot, season with salt and pepper and keep warm.

Sig's Bread and Mushroom soup instructions

1. Gently heat the butter in a pan, sauté the onions and the mushrooms in this until they are soft but not browned.
2. Add the torn or shredded white bread and the milk and water , leave to soak in for about ten minutes..
3. Puree all ingredients except the double cream and brandy if using in the soup and return to heat , do not boil , add more milk or water if you want it thinner.
4. Add the parsley, you can use dried (but only use half the amount ) and cream if using and season with salt and the pepper.
5. Add the cognac if using stir into soup Serve..

Melt butter in a saucepan over a very low heat. Once the butter melts, stir in flour. Add the oil to a soup pot or dutch oven over medium high heat. That can of cream of mushroom soup in your pantry is so much more than it appears. It's been a staple in casseroles, sauces, and soups for decades for a reason—the smooth, creamy ingredient is a flavor-packed powerhouse.

Tweet

Subscribe to receive free email updates: