SPOONFUL - Two Mushroom Soup in a Bread Bowl

My family doesn't really go big on Noche Buena. Since there are only five of us and usually, we would have guests on the morning after. But we make sure that we still have festive food to eat and that it would be really special.


Mushroom soup is one of my favorites. It's very flavorful and creamy but not very tedious to do. I placed it on a bread bowl to make it more rustic and homey. We served it on Christmas eve and it was perfect for the chilly weather.

                              

 Here is the recipe:

White button mushroom, minced
Shiitake mushroom, minced
Onion white, minced
parsley, minced
cream
Bread bowl
Salt and pepper to taste

Chicken stock:
Chicken bones
Mirepoix:
Carrots, diced
Onion, diced
Celery, diced
Sachet:
Parsley stems,
peppercorn
clove


Procedure:
1. Prepare chicken stock. Boil and simmer chicken bones with mirepoix and sachet. Once stock is clear, remove mirepoix and sachet. Set stock aside.
2. Sweat onions in a saucepan. Add mushrooms and cook until almost dry.
3. Add chicken stock and let simmer.
4. Puree in a blender until smooth. Return to sauce pan and simmer.
5. Add cream and adjust taste with salt and pepper.
6. Serve hot on a bread bowl.






Happy cooking!