Merry Christmas, everyone – let’s get creative with soup as a starter!!!

My sister got me a packet of sourdough loaf from the community box near her area. Though it had expired, it can be transformed into a hearty bowl of soup with fresh sliced mushrooms and drizzled with Truffle infused oil.

“Made from wheat, sourdough bread promotes good gut bacteria, similar to inulin and oligosaccharides found in certain vegetables and fruits. It is nutritious, containing various vitamins and nutrients that benefit overall health. Sourdough offers health advantages like improved digestion, better blood sugar management, and enhanced nutrient absorption due to the long fermentation process, which breaks down gluten and phytic acid. This process increases the bioavailability of minerals such as zinc, iron, and calcium, while also producing prebiotics that support beneficial gut bacteria, although most live probiotics may be destroyed during baking. Sourdough can be richer in vitamins and minerals, particularly when made with whole-grain flour.”

Since my last sourdough baguette soup was successfully executed, I am trying it out with additional ingredients. Let’s cook, keep getting more bread, and share it with family and friends!!!

Ingredients

1 sourdough loaf, cut crusts off
180 ml mushroom stock, bought and divided
50 ml full cream milk, divided
60 ml skim milk, divided
1 Tbs minced garlic
1/4 onion, sliced
1 Tsp cayenne powder
1/2 Tsp dried rosemary
1/4 Tsp dried oregano
a drop or two drops of balsamic vinegar
Italian Seasoning
oil
black pepper
salt
water

Garnish

sliced mushrooms
truffle infused oil or olive oil

Method

Place the sliced sourdough loaf into a saucepan. Then pour enough water to cover the sliced loaf with the lid. Bring the water to a boil for about 3 minutes. Remove the lid, using food clippers, and flip the sliced loaf over. Then cover with the lid and cook for a further 3-4 minutes until the sliced loaf is softened. Do check that the saucepan has enough water.

Once they are softened, drain the water and let the sliced loaf cool completely for about 1-2 hours. Bring out the Nutri Bullet, spoon some sliced loaf into the cup of the Nutri Bullet, add 50 ml of mushroom stock and 30 ml of full cream milk, then cover with the lid. Blitz until pureed. Pour into a big pot. Repeat the process: some sliced loaf, 50 ml of mushroom stock, and 20 ml of full cream milk. Blitz until pureed. Pour into the big pot. Repeat the process, this time use skim milk and blitz the remaining sourdough loaf. Then pour into the big pot.

Place the pot on medium low heat, add 2 Tbs oil, minced garlic, the remaining mushroom stock, cayenne powder, dried rosemary, dried oregano, a drop first of balsamic vinegar, Italian seasoning, salt and black pepper. Bring it to simmer, stir constantly, for about 15-20 minutes. I have drizzled some truffled infused oil for extra flavour. Taste the soup, see if needed extra seasoning: balsamic vinegar, Italian seasoning, salt and black pepper. I have added another drop of balsamic vinegar, and a lot of black pepper. Taste it to your liking. Stirs a couple of stirs to make sure all the spices and herbs are mixed well. Serve immediate with sliced mushrooms and drizzle truffled infused oil. I like mine with more black pepper. Enjoy!!!!

https://helenscchin.com/2025/12/23/sourdough-loaf-soup-with-sliced-mushrooms-and-drizzled-oil/

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