Hearty Homemade Cream of Mushroom Soup in Bread Bowls: A Cozy Delight for Fungi Friday

After today's fungi hunting, I returned to the kitchen and created something mushroomy and hearty to satisfy my whims. Though I had seen a few mushrooms during my hunt, I had already posted them; I wanted something different.

I popped into the supermarket and purchased some mushrooms.

These beauties are great for an easy, delightfully tasty Cream of Mushroom Soup to finish the Fungi Friday hunt.

Dedicated to @fungiFriday by @ewkaw and to all fungi friends here.

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Hearty Cream of Mushroom Soup

Ingredients:
Bread Buns (made or bought)
400 grams of fresh mushrooms (chopped)
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup double cream
Salt and pepper to taste
Choice of herbs to garnish.

Instructions:


before


after

I first made the bread. I like homemade bread because I can shape it according to my needs.

I carved the bread off the top and hollowed it out to make a bowl.

I sliced some bread cubes from the carved bread.

I fried them in olive oil to make croutons.

I fried some mushrooms for garnish.
I set them aside.

In a large pot, I melted the butter over medium heat.

I added the chopped onions and cooked until translucent for about 5 minutes, then added the garlic for another minute until fragrant.

I added the sliced mushrooms and cooked until they released their moisture and became brown, for about 5 minutes.

I added the flour to the mushroom mixture and stirred it well to coat it. Cook for about 2 minutes to remove the raw flour taste.

Gradually, I added the broth while stirring constantly to avoid lumps, simmered it, and cooked it for about 5 minutes, allowing the soup to thicken.

I added the cream.

I blended the soup using a hand blender to achieve a smooth consistency, then briefly heated it without boiling it.

I seasoned with 1/2 teaspoon salt and pepper to taste.

I poured the soup into the bread bowls and garnished it with fried mushrooms and crispy croutons.

I added some herbs, such as marjoram and a few oregano, available in the garden for herbal freshness.

Served with a well-buttered lid, great for dipping.

This dish is a harmonious blend of creamy, savory, and earthy flavors with delightful textural contrasts, making it a perfect hearty meal!

Meanwhile, the bread bowl provides a satisfying crunch contrasting beautifully with the smooth soup.

This was absolutely delightful and perfect for a cozy Fungi Friday!

Happy Friday, Everyone!

Mariah 🍄😊

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This looks soooo delicious!!

Yes it was very delicious! Thank you @ewkaw😊

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Looks enticing, nice one for a Friday night

Thank you 😊