Recipes
Mushroom Soup Bread Bowl with Garlic Croutons
4 Servings
Appetizer / Dinner
15 Mins
Prep 5 Mins ● Cook 10 Mins ● Total 15 Mins
Ingredients
FOR THE MUSHROOM SOUP:
- 4 packet KLFC mushroom soup
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
FOR THE GARLIC CROUTONS:
- 2 cups cubed bread (baguette or sourdough works well)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
FOR THE BREAD BOWLS:
- 4 small round bread loaves (about 5-6 inches in diameter)
Instructions
STEP 1: PREPARE THE GARLIC CROUTONS
- Preheat oven to 180°C (350°F).
- In a bowl, toss bread cubes with olive oil, garlic powder, and salt.
- Spread evenly on a baking sheet and bake for 10-12 minutes, or until golden and crispy. Set aside.
STEP 2: HOLLOW OUT THE BREAD BOWLS
- Slice off the top of each bread loaf and hollow out the center, leaving a thick wall to hold the soup. Keep the tops as lids if desired.
STEP 3: COOK THE MUSHROOM SOUP
- Heat olive oil and butter in a large pot over medium heat.
- Add in KLFC Mushroom Soup, bring to a simmer, and cook for 3 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for another 2-3 minutes.
STEP 4: SERVE IN BREAD BOWLS
- Ladle the hot mushroom soup into the hollowed-out bread bowls.
- Garnish with crispy garlic croutons and a sprinkle of fresh thyme or parsley.
