Bread Soup (Panade) with Onions, Chard, and Mushrooms

This bread soup is the perfect comfort food for a cold winter’s day. It’s hearty and filling, yet still light enough that you won’t feel weighed down. The onions, chard, and mushrooms give it tons of flavor, while the bread soaks up all the delicious broth. Trust me, this soup will warm you from the inside out!

Ingredients

  • -12 to 14 ounces day-old rustic bread, cut into 1-inch cubes
  • -3 tablespoons extra virgin olive oil
  • -Salt
  • -1 tablespoon butter
  • -2 cups onions, thinly sliced (sliced vertically, from tip to root)
  • -1 tablespoon garlic, minced
  • -6 to 8 ounces cremini or button mushrooms, sliced 1/4 inch thick
  • 10 to 12 ounces fresh chard, rinsed -1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons fresh thyme, minced (or 1/2 teaspoon dried thyme)
  • 1/2 cup hearty red wine -1 tablespoon honey
  • 2 quarts stock (chicken, beef, or vegetable)
  • Parmesan cheese

Instructions

1. Preheat oven to 350°F. Toss cubed bread with 1 tablespoon olive oil and a little salt, then arrange on baking sheet. Toast for 20-30 minutes or until browned.

2. Meanwhile, heat 2 tablespoons olive oil and butter in a 5-7 quart Dutch oven over medium heat. Add onions and stir to coat with fat. Cook gently, stirring occasionally, for 10-15 minutes until caramelized and lightly browned.

3. Add garlic and cook for 1 minute more, then remove from heat.

4. In a separate pan, sauté mushrooms over medium-high heat until they release their moisture and are lightly browned.

See also  Healthy & Delicious Blueberry-Cinnamon Overnight Oats Recipe

5. Cut away tough central stems of chard leaves, then cut across into 1-inch strips.

6.. Remove half of the browned onions from the Dutch oven and set aside.. Spread remaining onions evenly over bottom of pot then layer on half of the chard and half of the mushrooms., Sprinkle with pepper thyme ,and ½ teaspoon salt .

7Layer on a layer of toasted bread cubes . add remaining onions ,chard ,and mushrooms Layer on top the remaining bread cubes

8In a bowl mix together honey wine till

Nutrition Facts

  • Serving size: 1/6 of recipe
  • Calories: 350
  • Fat: 15 g
  • Saturated fat: 2.5 g
  • Unsaturated fat: 12.5 g
  • Trans fat: 0 g
  • Cholesterol: 10 mg
  • Sodium: 480 mg
  • Carbohydrates: 44 g
  • Fiber 7g
  • Sugar 6g
Bread Soup (Panade) with Onions, Chard, and Mushrooms

Frequently Asked Questions

Is Panade French or Italian?

Panade is a French word that translates literally to “bread mash.” The dish is made by soaking bread in water or milk, then mashing it into a thick paste. It can be used as a base for soups, stews, and sauces, or simply eaten on its own.

While the word “panade” is French, the dish itself has Italian roots. It was likely brought to France by Italian immigrants in the early 20th century.

What is it called when you soak bread in milk?

When you soak bread in milk, it is called milk toast. Milk toast can be eaten as a snack or as part of a meal.

What does Panade mean in French?

Panade is a type of bread pudding from France. The word “panade” comes from the French verb “pana”, meaning “to soak”. Panade is typically made with stale bread, milk, eggs, and sugar. It can be served either sweet or savory. Sweet panades are often flavored with vanilla or cinnamon, while savory panades may be made with cheese, herbs, or vegetables.

See also  Delicious Fried Rice With Tofu - An Easy One-Pot Meal

What is it called when you soak bread crumbs in milk?

When you soak bread crumbs in milk, it is called making a panade. The ratio for the panade is 1/2 cup of bread crumbs to 2 tablespoons of milk. This amount of panade is enough for 1/2 pound of ground meat.

Is Panade French?

Panade is a dish made from stale bread and other simple ingredients, typically found in French cuisine. Because there are so few components to panade, it is important to use quality ingredients in order to get the best results. A good panade should start with a stale, crusty loaf of sourdough bread.

While the origins of panade are unclear, it is most likely of French origin given its popularity in French cuisine. The name itself comes from the French word for bread pudding, which is often made with leftover or stale bread. While there are many different ways to make panade, the dish typically consists of little more than bread, milk or cream, and sometimes eggs. This simplicity is what makes quality ingredients so important; without them, the dish will be bland and unappetizing.

So if you’re looking for a delicious way to use up that old loaf of bread, give panade a try! Just be sure to use good-quality ingredients for best results.

Similar Posts