Greetings, fellow food enthusiasts! I’m Elaine Pusateri Cowan, and I’m thrilled to be sharing a recipe that has captured my heart and taste buds: the delightful Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl. As a member of the Foodies of New England team, I constantly find myself seeking out culinary experiences that evoke warmth, comfort, and a touch of nostalgia. And this recipe, with its harmonious blend of earthy mushrooms, tender Brussels sprouts, and hearty bread, does just that.
Whether you’re seeking solace on a rainy day or simply want to savor the flavors of the season, join me on this culinary adventure as we create a Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl that will warm your heart and nourish your soul. Together, let’s celebrate the joy of good food, cherished memories, and the simple pleasures that unite us in our shared love for exceptional cuisine.
Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl
- 1 small shallow pan
- 1 small sauce pan
- 1 wooden spoon
- 1 towel
- 3 tamarind pods
- 1 Medium onion
- 1 shallot
- 3 cloves garlic
- 5 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 1 pint shiitake mushrooms
- 1 pint Brussels sprouts
- ½ cup brown rice
- 7 cups vegetable stock
- 1 cup cannellini beans
Prepping the Tamarind:
- Prepare the tamarind by first cracking the hard outer shell
- Remove the stringy fibers
- Remove the seeds
- Place the fleshy fruit into a small shallow pan
- Cover with water and simmer
- Once some of the water has evaporated, add a little vegetable stock and loosen any large chunks with a wooden spoon
- Set aside
- Clean Brussels sprouts off of the stalk
- Chop onion, shallot, garlic
- Sauté in olive oil: onion, shallot until onion is translucent
- Add thyme, sage, salt and pepper- I ground the pepper very fine because I like the peppery bite, If the pan becomes too dry, add a little olive oil
- Stir in tamarind pulp
- When the above ingredients begin to slightly caramelize, add the mushrooms a little at a time, keep moving them around in the pan until slightly browned on the edges
- Add the Brussels Sprouts and Rice, incorporate well, stirring for 2- 4 minutes
- Add the veggie stock and simmer for 45 minutes
- A day ahead, make your favorite bread dough
- The morning of, take the bread dough out, place in an oiled bowl and cover with towel and allow to rise
- Once risen, knock it down again, divide into 2-4 balls, pinching the bottom until it is as round as a ball-reference the photos
- Oil small sauce pans, the heavier, the better and place the dough ball in the pan and allow to rise again to almost double in size
- Preheat your oven to 375
- Fill a large heavy pan with water and place on the bottom rack of the oven
- Bake bread on the top rack for approximately 30-40 minutes, when the top begins to brown it’s a safe bet that they are done
- Allow to cool, cut the top of the bread as seen in the photos- do not “dig” out the entire inside, you want the bread bowl to support the soup
While the original recipe for Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl is a delightful choice, there’s always room for experimentation in the kitchen. If you’re feeling adventurous or want to cater to specific dietary preferences, consider these alternative methods to create a personalized twist on this comforting dish.
If you prefer a heartier texture, try roasting the Brussels sprouts before adding them to the soup. Toss them in olive oil, sprinkle with salt and pepper, and roast in the oven until they turn golden and slightly crispy. Incorporate them into the soup towards the end, allowing their roasted flavors to meld with the other ingredients, creating a delightful contrast of textures.
For those who enjoy a creamy soup, consider blending a portion of the cooked mushrooms and Brussels sprouts with some of the broth. This will give Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl a velvety smooth consistency while still maintaining some chunky elements. The resulting creamy texture adds a luxurious touch to each spoonful and takes the dining experience to another level of comfort.
Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl bring a wonderful earthiness to this soup. Allow yourself to savor those natural flavors and enjoy the comforting essence they add to each spoonful.
Taking the time to properly prepare the tamarind is worth it. Cracking the shell, removing the fibers and seeds, and simmering it with care will reward you with a tangy and subtly sweet element that elevates the overall taste of the soup.
The combination of thyme, sage, salt, and pepper adds a delightful aromatic touch to the soup. Feel free to adjust the amounts or even add your favorite herbs and spices to make it truly your own.
When caramelizing the onions, shallots, and garlic, allow them to cook slowly and develop those beautiful golden flavors. Patience is key here, and you’ll be rewarded with a rich base for your Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl.
Take the time to sauté the mushrooms until they’re slightly browned on the edges. This step intensifies their savory taste and adds a delightful texture to each bite.
When selecting the bread for your bread bowl, opt for a hearty and crusty loaf that can withstand the rich soup without becoming too soggy. A well-made bread bowl adds an enjoyable element of both taste and presentation.
Follow the steps to make the bread dough a day ahead, allowing it to rise properly and develop its flavors. When baking the bread bowls, keep an eye on them so they achieve a beautiful golden-brown color without becoming overly crispy.
Serving Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl
When it comes to serving this Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl, let your creativity soar and your taste buds dance with delight. Picture this: a rustic wooden table adorned with a beautifully set spread, the soup-filled bread bowls taking center stage. Surround them with a vibrant array of colorful garnishes like fresh herbs, crispy Brussels sprout leaves, or even a sprinkle of grated Parmesan for an added touch of indulgence.
As you gather around with loved ones, the warmth of the soup and the aroma of the bread will create a cozy ambiance, inviting everyone to dive into their own personal bread bowls. Don’t be shy to pair it with a side salad or a crusty baguette for dipping. The combination of flavors and textures will bring joy to your palate and a sense of togetherness to the table. It’s a dish that nurtures not only the body but also the connections we share over a comforting, homemade meal. So, savor the experience, cherish the company, and let Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl become a memorable centerpiece of your culinary adventures.
Don’t be shy to pair it with a side salad or a crusty baguette for dipping. The combination of flavors and textures will bring joy to your palate and a sense of togetherness to the table.
It’s a dish that nurtures not only the body but also the connections we share over a comforting, homemade meal. So, savor the experience, cherish the company, and let Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl become a memorable centerpiece of your culinary adventures.
- Can I use different types of mushrooms in this soup? Absolutely! While shiitake mushrooms add a distinct flavor, you can certainly experiment with other mushroom varieties like cremini or portobello. Each type will bring its own unique taste and texture to the soup, allowing you to personalize the dish to your liking.
- Can I make Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl ahead of time? Certainly! This soup can be made in advance and stored in the refrigerator for a day or two. However, it’s important to note that the bread bowls are best enjoyed fresh and should be prepared right before serving. When ready to serve, simply reheat the soup on the stovetop, ensuring it’s heated through before pouring it into the bread bowls.
- Can I freeze Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl? Yes, you can freeze the soup without the bread bowls. Allow the soup to cool completely, then transfer it to airtight freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat on the stovetop.
- Can I use gluten-free bread for the bread bowls? Absolutely! If you prefer or require a gluten-free option, you can use gluten-free bread to make the bread bowls. There are many delicious gluten-free bread options available, or you can even try making your own gluten-free bread dough.
- Can I substitute the tamarind with something else? If you’re unable to find tamarind or prefer not to use it, you can substitute it with a splash of lemon juice or a mild vinegar like apple cider vinegar. While it won’t provide the exact same flavor profile as tamarind, it will still add a pleasant tanginess to Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl.
In conclusion, if you’re seeking culinary inspiration and a community of fellow food enthusiasts, look no further than Foodies of New England. This is a treasure trove of recipes, stories, and experiences that celebrate the vibrant culinary culture of the region. While exploring their homepage, you’ll find a diverse range of recipes that showcase the creativity and passion of the Foodies of New England team.