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Soupbread: Mushroom Stock Focaccia with Spicy Miso Cream of Mushroom Soup
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Soupbread: Mushroom Stock Focaccia with Spicy Miso Cream of Mushroom Soup

25 hServes 8Nutri-Score C€€
from @sol_snack2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • leek (washed, roughly chopped)Produce1 piece
  • garlic (cloves, crushed)Produce6 pieces
  • onion (peeled, quartered)Produce2 pieces
  • shiitake mushrooms (cleaned)Produce300 g
  • cremini mushrooms (cleaned)Produce300 g
  • portobello mushrooms (cleaned, sliced)Produce200 g
  • rosemary (sprigs)Produce2 pieces
  • thyme (sprigs)Produce3 pieces
  • water (for the stock)Other2 litres
  • shallot (finely chopped)Produce1 piece
  • red chilies (finely chopped)Produce2 pieces
  • miso pastePantry40 g
  • Worcestershire saucePantry15 ml
  • creamDairy200 ml
  • olive oil (for confit garlic and dough)Pantry60 ml
  • bread flourGrains500 g
  • sourdough starter (active)Other100 g
  • shiitake powderSpices10 g
  • pecorino (finely grated)Dairy80 g
  • shiitake oilPantry40 ml
  • saltSpices12 g

per serving

Nutrition

404kcal

Carbs
53 g
Proteins
12 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Saucepan
  • Mixing bowl
  • Baking dish
  • Frying pan
  • Oven

step by step

Method

  1. Build the mushroom stock

    • Put the leek, garlic, onion, shiitake, cremini, portobello, rosemary and thyme into a pot.
    • Cover with the water and bring to a simmer, without salting on purpose.
    • Strain the stock and split it between the bread and the soup.
    Step 1

  2. Start the soup base

    • Sweat the onion, shallot, garlic and chilies in a saucepan.
    • Stir in the miso paste and Worcestershire sauce for brightness.
    Step 2

  3. Make the confit garlic

    • Gently confit the garlic cloves in the olive oil until soft and golden.
    • Keep the garlic as a topper and reserve the oil for the dough.
    Step 3

  4. Mix and hydrate the focaccia dough

    • Combine the mushroom stock, sourdough starter and flour in a bowl.
    • Mix, then rest to let the flour hydrate fully.
    Step 4

  5. Build structure with folds

    • Fold the dough to build height and air on purpose.
    • Repeat the folds until the dough is strong and elastic.
    Step 5

  6. Add shiitake powder and pecorino

    • Fold the shiitake powder and grated pecorino into the dough.
    • Let it proof until it looks alive and jiggly.
    Step 6

  7. Top the focaccia

    • Pan-fry the extra mushrooms with garlic for the topping.
    • Transfer the dough to an oiled baking dish and press deep dimples.
    • Drizzle with shiitake oil and scatter the pan-fried mushrooms, confit garlic and pecorino.
    Step 7

  8. Bake until loud and golden

    • Bake until deeply golden and crusty.
    • Let it cool for 20 minutes before cutting.
    Step 8

  9. Finish the soup

    • Pour the remaining mushroom stock into the soup base and simmer.
    • Stir in the cream and heat through without boiling.
    Step 9

  10. Serve

    • Top the soup and slice the bread.
    • Dip the focaccia into the soup and eat together.
    Step 10
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