Recipe: Perfect 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. Jordan loves it and says it is better than Panera's. I very rarely eat meat but i had my granddaughter's friends parents over for a meal. You can cook Sig's Bread and Mushroom soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sig's Bread and Mushroom soup

1. Prepare of unsalted butter ,melted.
2. You need of Portobello mushrooms, thinly sliced.
3. You need of Spanish onion, peeled and chopped very finely.
4. You need of 1/2 cup of evaporated milk.
5. Prepare of water or 1/2 cup.
6. Prepare of to 5 slices of soft white bread, broken into small bits.
7. You need of or 2 good pinches of cayenne pepper.
8. It's of or 2 pinches of salt.
9. You need 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. Prepare of heavy or double cream ( optional ).
11. It's of cognac or brandy ( optional).

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. Melt the butter in a large pot over medium heat.

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 in fresh chicken stock gradually and pour in milk. Add the oil to a soup pot or dutch oven over medium high heat. Divide the soup among four bowls and garnish each with the sautéed mushrooms.

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