Creamy Mushroom Soup in Bread Bowl with Pecorino Canestrato Del Pastore Nero Crust

Preparation

1. STEP 1 OF 8

   Cut the top off the bread loaves and slightly hollow out the inside, leaving a border about 1.5 cm thick.

2. STEP 2 OF 8

   In a pan, melt the butter with oil, add chopped onion and garlic, and let them soften.

3. STEP 3 OF 8

   Add the cleaned and sliced mushrooms, cook over high heat for 8 minutes, seasoning with salt and pepper.

4. STEP 4 OF 8

   Add the flour and stir, then add the hot milk and vegetable broth. Cook, stirring, until you have a soft cream.

5. STEP 5 OF 8

   Turn off the heat, add half of the Pecorino Canestrato Del Pastore Nero and the chopped parsley.

6. STEP 6 OF 8

   Fill the bread loaves with the creamy mushroom soup, sprinkle with the remaining Pecorino, and cover with the top.

7. STEP 7 OF 8

   Place the filled bread loaves on a baking sheet and bake at 200°C for 12-15 minutes (without the top), until the crust is golden brown.

8. STEP 8 OF 8

   Serve immediately, garnishing with more fresh parsley.

General Information

Analysis

Macronutrients (100 gr)