Mushroom soup in a pot
Description
Perfect for lunch. You can, of course, prepare this soup in regular ceramic pots, but since we've decided it deserves a festive meal, let's make our dish irresistible and serve it in bread bowls! I assure you, your guests will be delighted. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
With a sharp knife, cut off the top from each loaf.
- 2
Step 2
Carefully, without damaging the crust, remove the crumb (you can use it to make homemade breadcrumbs).
- 3
Step 3
Place the "pots" and "lids" in a preheated oven at 200°C for 10 minutes to dry them out and lightly brown.
- 4
Step 4
Wash the mushrooms, dry them, and slice.
- 5
Step 5
Chop the onion finely with a sharp knife.
- 6
Step 6
In a deep skillet, melt the butter.
- 7
Step 7
Sauté the mushrooms until all the liquid has completely evaporated, then add the onion and sauté until golden brown.
- 8
Step 8
Dry-toast the flour in a skillet until lightly golden, then gradually add the cream and milk, stirring constantly. Season with salt, pepper, and add nutmeg. Simmer over low heat until the sauce thickens.
- 9
Step 9
In large portions, combine the sautéed mushrooms with the sauce, stirring. If the soup is not liquid enough, add a little milk (and accordingly, salt and spices). Turn off the heat and let the soup finish cooking under the lid.
- 10
Step 10
Pour the soup into bread bowls, cover with lids, and place in a moderately hot oven for about 5 minutes. Sprinkle with chopped herbs and serve.