Mushroom Stroganoff Soup in Bread
6 servings
50 minutes
Delicious mushroom soup - a great combination of mushrooms, corn and peas, served in crispy bread. If you get around to making your own bread, the dish will be absolutely unforgettable.
Calories320.8kcal
Proteins13.7grams
Fats9.1grams
Carbohydrates45.5grams
1
Preheat the oven to 200 degrees.
2
Sauté the mushrooms in a pot for a few minutes, then add the remaining vegetables. Add spices, milk, and hot water, season with black pepper, and simmer for 10 minutes.
- Fresh button mushrooms: 450 g
- Canned sweetcorn: 100 g
- Canned green peas: 100 g
- Mushroom soup seasoning: 20 g
- Milk: 600 ml
- Boiling water: 300 ml
3
Meanwhile, scoop out the flesh from the loaf. Bake the loaf in the oven until crispy.
- Borodino rye bread: 1 piece
4
Place the baked loaf on a plate and pour soup into it. Serve immediately.
