Mushroom soup in a roll

Mushroom soup in a roll

Total: 35 min. | Active: 35 min.
Nutritional value / person: 533 kcal
, Fat: 23 g
, Carbohydrate: 58 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 bread rolls (each approx. 120 g)
1 tbsp olive oil
1 garlic clove, sliced
3 sprigs thyme

Mushroom soup

1 tbsp butter
1 onion, finely chopped
1 garlic, squeezed
3 sprigs thyme
200 g mixed mushrooms (e.g. button, king oyster), sliced
1 dl white wine
4 dl porcini stock
2 dl single cream for sauces
¼ tsp ground coriander seeds
salt and pepper to taste


2 sprigs thyme, leaves torn off
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How it's done

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Slice the top off the bread rolls, set aside. Scoop out the bread from the inside, tear apart. Heat the oil in a non-stick frying pan. Add the pieces of bread, garlic and thyme, toast until crispy, set aside.

Mushroom soup

Heat the butter in a pan. Add the onion, garlic and thyme, sauté. Add the mushrooms and cook for approx. 10 mins. Pour in the wine and reduce a little. Pour in the stock, bring to the boil, cover and simmer over a medium heat for approx. 10 mins. Set aside 3 tbsp of the single cream. Add the remainder to the soup, puree, season.


Pour the soup into the bread rolls. Top with the reserved single cream and croutons, cover with the bread lids.


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