Kevin Dundon's Forest Mushroom Soup in a Brown Bread Cup
Serves 4
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  1. 2 tbsp. rapeseed oil
  2. 100g butter, diced
  3. 1 onion, finely chopped
  4. 1 garlic clove, crushed
  5. 2 sprigs thyme
  6. 650g forest mushrooms, chopped (such as chanterelle, beech, oyster and shiitake)
  7. 120ml white wine
  8. 900ml vegetable stock
  9. 150ml cream
  10. 1 recipe of brown bread mix (see )
  1. Preheat the oven to 160oC/ 325oF and lightly dust the insides of four heatproof serving cups or ramequin.
  2. Divide one quantity of my brown soda bread into four individual cups or ramequins, then bake for 30 minutes to 40 minutes until well risen and golden brown. Leave to cool.
  3. Heat a heavy-based pan and add the olive oil and half of the butter. Once the butter is foaming, tip in the onion, garlic, thyme, mushrooms, salt and pepper and cook slowly for 4-5 minutes until tender but not coloured. Take out some of the mushroom mixture to garnish when serving later on!
  4. Add the wine to the pan and allow to evaporate until reduced by half, then season to taste.
  5. Add the vegetable stock, stirring to combine and bring to the boil. Reduce the heat and simmer for 10 minutes until slightly reduced and all the flavours have had the chance to infuse.
  6. Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor or liquidiser and whizz to a puree. check the consistency and whisk in the remaining butter. Check again the seasoning and keep warm until ready to serve.
  7. To serve, cut off the tops of the brown bread and scoop out most of the insides breadcrumb to serve on the side (leaving a layer of bread from the crust before ladling in the soup to serve)
  8. Ladle the warm soup in the brown bread serving cup, garnish with the reserved mushrooms and some of the brown bread crumb.
National Bread Week Ireland