Mushroom Soup

Know what you can do with stale Spent Grain Bread?

Smear with compound butter and top with hearty mushroom soup- made with dried mushrooms from Normandy..

It turned out quite lovely. Earthy mushroom and pumpkin stock.

Making food from nothing really…

And the bread soaks up all that goodness..

The largest crouton I have ever made.


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  • 1 1/2 cup pumpkin stock
  • 1 handful dried mushrooms (or you could use real ones)
  • 4-5 cups water
  • 1/2 cup cooked beans
  • 1 cup chopped up mixed cooked vegetables-radish, broccoli, carrot
  • small garden tomatoes, quartered
  • a thick spent grain slice of bread
  • a pat of green compound butter
  • salt and pepper

From your pumpkin guts, make pumpkin stock by covering and simmering in water.

In a pot, add the water and mushrooms and simmer for 20 minutes, adding more water if necessary. Season really well. Then add the tomatoes and pumpkin stock and simmer for another 10  minutes. Add the vegetables and beans and simmer for another five minutes. Season to taste.

Smear the bread with compound butter and toast it. Add it to a bowl and ladle soup over top.

Hearty and reminiscent of France.. Perfect for a dreary day.

November 20, 2015 Comments (0) Leftovers of Leftovers, Soups

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