Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl

Shiitake Mushroom and Brussels Sprout Soup in a Bread Bowl

Serves 6
Meal type Appetizer, Entrée, Lunch, Soup
By author Elaine Pusateri Cowan

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

Directions

Prepping the Tamarind:
1. Prepare the tamarind by first cracking the hard outer shell
2. Remove the stringy fibers
3. Remove the seeds
4. Place the fleshy fruit into a small shallow pan
5. Cover with water and simmer
6. Once some of the water has evaporated, add a little vegetable stock and loosen any large chunks with a wooden spoon
7. Set aside
Soup Directions:
1. Clean Brussels sprouts off of the stalk
2. Chop onion, shallot, garlic
3. Sauté in olive oil: onion, shallot until onion is translucent
4. 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
5. Stir in tamarind pulp
6. 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
7. Add the Brussels Sprouts and Rice, incorporate well, stirring for 2- 4 minutes
8. Add the veggie stock and simmer for 45 minutes
Bread Bowl
1. A day ahead, make your favorite bread dough
2. The morning of, take the bread dough out, place in an oiled bowl and cover with towel and allow to rise
3. 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
4. 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
5. Preheat your oven to 375
6. Fill a large heavy pan with water and place on the bottom rack of the oven
7. 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
8. 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
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