Peasant Bread Soup

Recipe by Chef Fergy
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups chicken stock
  • 10
    oven roasted garlic cloves (20 min in oven with olive oil)
  • 1
    teaspoon italian seasoning (emerils is good)
  • 1
    teaspoon onion powder
  • 1
    teaspoon of good sweet smoked paprika (health food store has the best)
  • 1
    loaf day old hard bread (french,artison or bagget)
  • 12
    cup chanterelle mushroom (button mushrooms are good) (optional)
  • parmesan cheese (optional) or smoked gouda cheese (optional)
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DIRECTIONS

  • put chicken stock in a pot.
  • add oven roasted garilc and the rest of the spices (and mushrooms).
  • bring to a boil on med heat then low and cover for 30 min.
  • cut bread into 1/2 inch rounds and brush with olive oil.
  • toast in a pan till brown (i like mine dark).
  • warm soup bowls in the oven or microwave.
  • pour soup into bowls.
  • spilt bread into bit size pieces and put in soup top with cheese.
  • let stand 5 minute.
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