Lentil Mushroom Soup In Sourdough Bread Bowls Food

SOURDOUGH BREAD BOWLS

Steps:

• Mix starter, water, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
• Add remaining flour, a little at a time, until dough holds together.
• Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
• Put into greased bowl and turn to grease top. Cover and let rise till doubled. The time will depend on the strength of your starter and the warmth of your kitchen. Anywhere form 2 to 6 hours.
• Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
• Place bread bowls on parchment lined cookie sheet(s) to rise.
• Let rise till doubled. Again, the time will vary from 1 to 3 hours.
• Dissolve yeast in warm water.
• Mix starter, water/yeast, salt, and 2 cups of flour in mixing bowl. Beat until smooth.
• Add remaining flour, a little at a time, until dough holds together.
• Turn onto a lightly floured board and knead until smooth and no longer sticky, 8 to 15 minutes. Or knead for the same amount of time with the dough hook on your mixer.
• Put into greased bowl and turn to grease top. Cover and let rise till doubled, 1 ½ to 2 hours.
• Punch down, turn onto lightly floured surface and shape. Makes 6 or 9 bread bowls.
• Place bread bowls on parchment lined cookie sheet(s) to rise.
• Let rise till doubled, 30 to 45 minutes.
• 20 minutes before baking, put baking stone in the oven and preheat to 450° F.
• Brush tops with melted butter or water and slash with a cross. Slide parchment paper onto preheated baking stone in oven.
• Bake at 450°F with steam 25 to 35 minutes, or until golden brown.
• Remove from parchment and return to baking stone until the bottoms are golden brown.
• Always check for doneness by thumping the bottom of the bowl. If it sounds hollow, it is done. Let cool completely before cutting.

LENTIL SOUP IN BREAD BOWLS

Steps:

• Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
• Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
• Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
• Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

SOURDOUGH BREAD BOWLS

Steps:

• Mix the starter, flour and water together. Allow it to rest for 30 minutes.
• Add the salt to the dough and mix thoroughly using the stretch and fold technique right in the bowl. To do this simply stretch one side of the dough lifting it slightly out of the bowl but not allowing the dough to tear and fold it back to the center of the ball of dough. Pat down the seam and turn the bowl 1/4 turn and repeat stretching and folding until you have done the whole ball of dough. See "stretch and fold in the bowl" illustration for more detail. Allow the dough rest for 30 minutes.
• Repeat the stretch and fold in the bowl on the ball of dough for 10 rounds. Rest 30 min.
• Repeat the stretch and fold in the bowl again for 10 rounds. Rest for 30 minutes.
• Put the dough on a lightly floured counter (you still want the dough to have traction on the counter top) and do the stretch and fold technique for 1 round. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with saran wrap. Allow to rest for 30 minutes.
• Repeat the stretch and fold on the floured counter. Reform the dough into a ball and replace it in the bowl. Leave the dough at room temperature until it has increased by 50%.
• Place the dough in the refrigerator overnight - plans changed when I first began my dough and it ended up in the refrigerator for 24 hours and still worked great!
• Turn the dough out onto a lightly floured surface. Divide into six equal parts and loosely shape into rounds. Let rest for 60 minutes.
• Shape into round balls (or boules) and proof in baskets or supported by tea towels for 30 to 45 minutes.
• Preheat the oven to 450 F.
• Score the boules and place in preheated oven. Bake with steam for 30 - 40 minutes or until they are golden brown.
• To bake with steam, place a metal (not glass) pan in the bottom of the oven while it is preheating. After putting the boules in the oven, carefully pour 1 cup of boiling water in the pan and quickly close the oven door. Be careful not to spill any water on the glass window of the door as there are reports of shattered glass with this method. I did it so it can be done - just be careful! You can also put a towel over the glass of the door while you pour the water - just take it out before you shut the oven.
• To make bread bowls, cut around the edge of the boules and into the bread but be careful not to cut all the way through. Use your fingers to tear the middle out forming a bowl. Serve the middle on the side for dipping.
• Enjoy!

MUSHROOM AND LENTIL SOUP

Steps:

• Use a 3 quart saucepan over medium heat.
• Saute the onions in the oil til lightly browned, about 12 minutes.
• Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
• Bring to boil.
• Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
• Discard the bay leaf.

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

LENTIL SOUP WITH MUSHROOMS

Steps:

• Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
• Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP

Steps:

• In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
• In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
• Stir in water, mushroom soup, and bouillon.
• Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
• Top each serving with a dollop of sour cream.
• 4 servings.