Mushroom soup in a bun
4 servings
30 minutes
Mushroom soup in a bun is a true gastronomic delight that combines the rich aroma of forest mushrooms, the creaminess of dairy, and the warmth of fresh bread. This dish originated from European restaurants where it became a symbol of comfort and sophistication. Mushroom puree infused with hints of garlic and spices is served in a crispy rye bun, creating a harmony of flavors and textures. Melted cheese on top adds velvetiness while the bun serves not only as a vessel but also as part of the meal. It's the perfect dish for cold evenings when you want to warm up and enjoy the depth of natural ingredients' flavors. Mushroom soup in a bun is not just food; it's a gastronomic journey that offers coziness and pleasure.
1
Cut off the 'lid' of the loaf. Carefully remove the flesh so as not to damage its 'bottom', place it in the oven for about 15 minutes.
2
When the buns are drying, take out the mushrooms, then chop the onion.
- Fresh mushrooms: 200 g
- Onion: 1 piece
3
Cut the potatoes into sticks, place them in a pot, cover with water to submerge the potatoes, and add a little salt.
- Potato: 2 pieces
- Salt: pinch
4
Now fry the mushrooms, add onions to them, and mix.
- Fresh mushrooms: 200 g
- Onion: 1 piece
5
Next, combine the mushrooms and boiled potatoes - they should cook together.
- Fresh mushrooms: 200 g
- Potato: 2 pieces
6
When the rolls are ready, rub them with garlic.
- Garlic: 1 piece
7
Then take the mushrooms with boiled potatoes and put them in a blender.
- Fresh mushrooms: 200 g
- Potato: 2 pieces
8
Then pour the cream soup into the 'pots', add cream, mix gently, sprinkle with grated cheese on top, and send everything to the microwave for a minute to let the cheese melt.
- Cream: 500 g
- Cheese: 50 g
