Czech soup in bread

Name: Czech soup in bread
Total time: 1 h
Yield: 2
Ingredients: 200 g Champignon; 3 Potato; 1 Bulb onions; 50 ml Vegetable oil; 1 tablespoon Whole wheat flour; 100 g Cream cheese; 3 cloves of garlic Garlic; 100 ml Cream; to taste Sea salt; 1 L Water

Unforgettably tasty, rich, made from simple ingredients! Czech soup in bread is cooked with mushrooms and cream. It differs from ordinary puree soup in its original presentation, which looks quite appropriate on a holiday table. This first dish is very simple to prepare; it is suitable for vegetarians because it does not contain meat.

98

10056

Violet Mitchell

Author of the recipe

Calories

807Kcal

Protein

21gram

Fat

62gram

Carbs

62gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

200g

3

1

50ml

1tablespoon

100g

3cloves of garlic

100ml

to taste

1L

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to cook Czech soup in bread? First, prepare all the ingredients. Peel the mushrooms (I use champignons, but you can also use wild mushrooms), wash them, remove the skin if necessary. Trim the dried edge of the leg, if necessary. Wash, dry and peel all vegetables.
STEP 2
Cut the peeled potatoes into medium pieces and cook in a saucepan with water until half cooked.
STEP 3
Finely chop the peeled onions and place in a frying pan with heated vegetable oil. While stirring, bring the onion to a transparent state.
STEP 4
Cut the champignons into slices and add to the onion in the frying pan. Stirring, simmer the onions and mushrooms for about 4-7 minutes. The time depends on the power of your stove and pan. Be careful not to burn. Remove a few mushroom slices and set aside to garnish the soup.
STEP 5
Add wheat flour to the mushrooms, stir and fry a little more.
STEP 6
Now transfer the mushrooms with onions and flour into a pan with boiled potatoes. And cook for about 5-10 minutes more.
STEP 7
Cut the processed cheese into cubes. You can use any cheese, unsweetened, or even with additions like herbs or bacon.
STEP 8
Pour heated cream and chopped cream cheese into the pan with soup. Add salt to taste. Add finely grated garlic. Stir everything and bring to a boil, let the soup simmer for about another minute. If the potatoes are soft, you can turn off the stove. Leave the soup to cool on the stove.
STEP 9
Take round rye bread and cut off the top part. Remove the bread crumb from the middle, leaving moderately thick walls. You should now have a bread basket.
STEP 10
The same as in the photo. Grind the slightly cooled soup with an immersion blender and turn into puree. Pour the mushroom puree into a bread basket and garnish with pieces of the fried champignons that were set aside earlier.