Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Onion soup with soy mushroom brioche
- Preparation and cooking time
- Total time
- + proving
- Easy
- Serves 6
Ingredients
- 375g brioche bread mix
- 4 onions, finely sliced
- olive oil
- 1 clove garlic, crushed
- 1 tbsp white miso
- 200ml white wine
- 400ml beef consommé or stock
- 3 flat mushrooms, finely chopped
- a pinch shitake or cep powder
- 2 tsp soy sauce
- 25g softened butter
- 1 egg, beaten
Method
- STEP 1
Make up the brioche mix following the packet instructions and leave it to rise.
- STEP 2
Meanwhile, fry the onions in plenty of oil until they’re soft and translucent, about 10 minutes, they should squidge flat between your fingers when they’re ready. Turn the heat up a little and cook the onions until they’re dark reddish brown, then add the garlic and cook for a minute. Add the miso and stir, then add the wine and bring to a simmer. Add 200ml water and the beef consommé and bring back to a simmer. Cook for 20 minutes, then season with black pepper and salt, if needed. Add a splash of water if the soup is too strong.
- STEP 3
Fry the mushroom in a little oil until it turns wet and then starts to dry out again, add the mushroom powder and 11/2 tsp soy sauce and season well. Press the brioche mix into an oblong about ½ cm thick, spread with butter, then scatter the mushroom mixture over the top, roll the dough up along the short edge and press the seam together. Cut the roll into 10-12 thick pieces and put them cut-side down on an oiled baking tray. Mix the egg with the remaining soy sauce and brush it over the top. Leave for 15 minutes.
- STEP 4
Heat the oven to 200C/fan 180C/gas 6. Bake the brioche for 12-15 minutes, or until puffed and golden. Reheat the soup and serve it in small bowls with some brioche.
