Soup in a Bread Bowl

About Soup in a Bread Bowl

Ingredients

• Button mushrooms, chopped 3 cups
• Olive oil 2 tbsps
• Garlic, chopped 1 tbsp
• Leek, chopped 2 tbsps
• Celery, finely chopped 1 stick
• Salt to taste
• Black pepper powder to taste
• White wine ½ cup
• Barley 2 tbsps
• Vegetable stock 3 cups
• Cherry tomatoes, halved 10 to 12
• Fresh cream 4 tbsps
• Fresh parsley, chopped 1 tbsp
• Multigrain rustim bread loaf 1

How to Make Soup in a Bread Bowl (Stepwise Photos)

Method

1. Heat olive oil in a deep non-stick pan, add garlic, leeks and celery and saute.
2. Deglaze the pan with white wine. Add barley and mix. Once the wine reduces, add vegetable stock and mix well and cook till barley is tender.
3. Add cherry tomatoes, mix and cook for 2-3 minutes.
4. Add cream and mix well. Garnish with parsley.
5. Scoop out the rustic bread and pour the soup in it. Serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps