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Czech soup in bread

Czech soup in a bread bowl

Soak up the atmosphere of traditional Czechia! Here's a recipe for an interesting Czech creamy garlic soup with mushrooms, served in a bread bowl. The unusual presentation will delight your family and even your guests. The soup itself is very simple to make, and it's also good for meatless days or vegetarians, since it contains no meat.

Alyonushka

Recipe author

Composition / ingredients

Servings:

Button mushrooms

200

Potatoes

Onion

Vegetable oil

Whole wheat flour

Cream cheese (I used processed cheese)

100

Garlic

Cream

100

Sea salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 43 % 6 g

Carbohydrates 43 % 6 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get all the ingredients ready. Wash the mushrooms, and if they've darkened a little, peel off the thin skin. Trim the bottom of the stem. Peel and wash the potatoes, garlic, and onion.
Step 2:

Cut the potatoes into medium pieces and set them to cook until half done.
Step 3:

Meanwhile, finely chop the onion and add it to a skillet with the heated oil. Cook it until translucent.
Step 4:

Cut up the mushrooms and add them to the onion in the skillet. Sauté them, stirring, for 5–7 minutes.
Step 5:

Then add the flour to the mushrooms, stir, and fry it a little as well.
Step 6:

Now add the mushrooms with the onion and flour to the pot of potatoes. Cook for another 5–10 minutes.
Step 7:

Meanwhile, cut the processed cheese into cubes.
Step 8:

Pour the warmed cream and the cubed processed cheese into the pot. Season with salt to taste. Add the garlic grated on a fine grater. Stir it all together, bring it to a boil, and let it bubble for another minute. If the potatoes are soft, you can turn off the heat. Leave the soup to cool.
Step 9:

Meanwhile, take a round loaf of bread and cut off the top. Hollow out the crumb in the middle, leaving good, thick walls.
Step 10:

You'll end up with a bread bowl like this. Set aside a few pieces of mushroom to garnish the soup. Pour the slightly cooled soup into a blender and puree it. Pour the pureed soup into the bread bowl and garnish with the mushroom pieces.

There are tons of Czech garlic soups served in bread, something for every taste. Some use various kinds of meat, some use mushrooms—the main thing is that there's plenty of garlic and the soup has a pureed or thick consistency. You can lighten this mushroom soup by leaving out the potatoes and the cheese. My version is for a heartier, richer puree soup. If the soup in a whole loaf is too big a portion for you, another option is to use burger buns and pour the soup into those. Dry them briefly in the oven first. Soup served this way should be eaten right after serving, since the walls of these buns are fairly thin. But they'll soak up the soup nicely, and you can happily eat the whole bread "bowl" too!