Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl
Crack, remove fibers & seeds. Simmer with water & veggie stock. Set aside.Sauté onion, shallot, garlic. Add thyme, sage, salt, pepper. Stir in tamarind pulp. Caramelize & add mushrooms, Brussels sprouts, rice. Simmer with veggie stock.Make bread dough a day ahead. Rise, divide into balls, rise again in oiled pans. Preheat oven, bake bread. Cut top for bread bowl. Fill with soup.
Equipment
- oven
- 1 small shallow pan
- 1 small sauce pan
- 1 wooden spoon
- 1 towel
Ingredients
- 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
Instructions
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
Soup Directions:
- 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
Bread Bowl
- 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
Video
Notes
Remember to cut off the top of the bread bowl, creating a lid-like structure, to retain the integrity of the bowl while allowing easy access to the soup.