Many, many moons ago I briefly lived in Boston, courtesy of a J1 visa. Not long after arriving in Boston I learned that clam chowder or lobster bisque in a bread bowl at Faneuil Hall Marketplace is life! Dipping the lid of the bread bowl into the creamy soup, and cautiously ripping the sides of the bowl so to dip some more, was a culinary revelation for a 19 year old me, who’d only had soup the boring way of using a standard bowl and spoon. Fast forward to last week, when I was walking around the Food Market at Bloom by Bord Bia and the San Fransisco Sourdough from the Bretzel Bakery caught my eye. Instantaneously I thought about the bread bowls that I had in Boston. Now I could have come up with a recipe for clam chowder to go with this sourdough, but Kerrigan’s mushrooms caught my eye at Bloom too, hence the mushroom soup. And I think it works perfectly. The sourdough from the Bretzel Bakery will feed two people sharing (très romantique!) however if you’re planning on making this for a dinner party you’ll have to source smaller loaves for individual bowls. This recipe serves two.
Preparation: 15 mins
Cooking: 15 mins
- 1 tbsp + 1/2 tbsp olive oil
- 2 onions
- 4 cloves garlic
- 250g chestnut mushrooms
- 100ml white wine
- 500ml chicken or vegetable stock
- 50ml cream, or cream alternative
- 2 bacon rashers, diced (optional)
- One sourdough loaf
- small bunch of parsley
- Slice the mushrooms. Thinly slice one mushroom and set aside, thickly slice the remaining.
- Slice the onions. Crush the garlic cloves.
- Place a large saucepan over medium heat, once heated add 1 tbsp olive oil and onions. Sauté until translucent but not browned, stirring often. Add garlic and cook for 1 minute. Add thickly sliced mushrooms and cook for 3 minutes, or until they have released some water.
- Add the chicken stock and cook for a further 5 minutes.
- Meanwhile, place a small frying pan over medium-high heat. Add remaining olive oil and sauté the thinly sliced mushroom for 1-2 minutes. Set aside. In the same pan, add the diced bacon and fry until browned and cooked through.
- Remove the soup from the heat, allow to cool slightly and then pour in the cream. Stir.
- Take your sourdough loaf and carefully cut a circle from the top of the loaf. Do not let the knife go all the way to the bottom of the loaf. Once a circle had been cut, using your hands, carefully lift the “lid” by gently tearing the loaf underneath. Scoop out the remaining bread to create a bowl, leaving approximately 1-2cm of bread from the sides.
- Pour the soup into the bread bowl, garnish with the mushroom, bacon and parsley.
- Serve immediately and enjoy!