Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, sig's bread and mushroom soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. How is cream of mushroom soup made.
Sig's Bread and Mushroom soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Sig's Bread and Mushroom soup is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have sig's bread and mushroom soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sig's Bread and Mushroom soup:
- Take 40 grams unsalted butter ,melted
- Take 500 head Portobello mushrooms, thinly sliced
- Make ready 1 large Spanish onion, peeled and chopped very finely
- Prepare 150 ml 1/2 cup of evaporated milk
- Get 150 ml water or 1/2 cup
- Take 4 to 5 slices of soft white bread, broken into small bits
- Take 1 or 2 good pinches of cayenne pepper
- Get 1 or 2 pinches of salt
- Take 1 1/2 tbsp 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)
- Get 150 ml heavy or double cream ( optional )
- Prepare 3/4 tbsp cognac or brandy ( optional)
It's been a staple in casseroles, sauces, and soups for decades for a reason—the smooth, creamy ingredient is a flavor-packed powerhouse. Whether you're making an easy weeknight dinner (we love this Chicken Tetrazzini) or a holiday side dish (you can't go wrong with a classic Green Bean Casserole), these. A homemade crusty bread is one of the best sides to serve with soup! And this one is a stunner.
Instructions to make Sig's Bread and Mushroom soup:
- Gently heat the butter in a pan, sauté the onions and the mushrooms in this until they are soft but not browned
- Add the torn or shredded white bread and the milk and water , leave to soak in for about ten minutes.
- 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
- Add the parsley, you can use dried (but only use half the amount ) and cream if using and season with salt and the pepper
- Add the cognac if using stir into soup Serve.
Then you shape and bake it the day you want to eat it. Remove half of the soup and place it in a blender and pulse for a few seconds. I personally prefer not to blend all of the soup as it is more delicious to have chunks of mushroom in the soup. Pour the blended soup back in the pot of soup and give it a good mix. Give the bread bowls a few minutes in the oven to let it get all toasty.
So that’s going to wrap this up with this exceptional food sig's bread and mushroom soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
