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.
CaloriesProteinsFatsCarbohydrates
320.8
kcal13.7g
grams9.1g
grams45.5g
grams1
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.