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Savoury Mushroom Bread Bowl Soup Recipe
Gretel Shaw
My love for bread bowls has been becoming more and more apparent. I have been craving one for week, so I decided to make this yummy mushroom bread bowl soup recipe.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Soup
Cuisine
American
Servings
2
people
Calories
1515.7
kcal
Ingredients
US Customary
Metric
1x
2x
3x
½
cup
corn
-
sliced
15
ounces
chicken stock (chicken broth or chicken bouillon)
½
small
yellow onion
-
chopped
1
tablespoon
butter
1
tablespoon
olive oil
1
tablespoon
all purpose flour (plain flour Australia and UK)
-
all-purpose
¼
cup
heavy cream (also called thickened cream)
1
clove
garlic
-
chopped
¼
teaspoon
thyme
-
fresh or dried
1
pinch
salt
1
pinch
ground black pepper
2
ounces
ground pork (minced pork)
2
medium
bread
-
bowl
Instructions
Heat oil and butter in a pan in medium-high heat.
Add garlic and onion and cook for 1 to 2 minutes or until lightly golden.
Add ground pork and cook for 3 to 4 minutes.
Add mushroom, salt and pepper. Cook until the mushrooms are brown.
Once the mushrooms turn brown, add flour and cook for 1 minute.
Add chicken broth and thyme. Reduce the stove to medium-low heat and cook until thickened for about 20 minutes.
Using a sharp knife, cut the top of the bread.
Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell of about 1 inch.
Add cream and bring to simmer.
Divide soup between two bread bowls.
Garnish with cheese or fresh thyme. Serve hot.
Nutrition
Calories:
1515.7
kcal
Carbohydrates:
243.1
g
Protein:
57.6
g
Fat:
35.5
g
Saturated Fat:
12.6
g
Polyunsaturated Fat:
5.7
g
Monounsaturated Fat:
12.2
g
Cholesterol:
59.1
mg
Sodium:
3569.5
mg
Potassium:
802.2
mg
Fiber:
10.7
g
Sugar:
24.3
g
Vitamin A:
468.6
IU
Vitamin C:
3
mg
Calcium:
285.6
mg
Iron:
18.6
mg
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