Creamy Mushroom Soup and Mushroom Buns

Name: Creamy Mushroom Soup and Mushroom Buns
Ingredients: ½ tbsp butter; 8 ounces button mushrooms (sliced); 1 large garlic clove (minced); 2 tbsp finely chopped onions; splash of white wine (I used cabernet sauvignon); 2 tbsp butter; 2 tbsp flour; 2 cups chicken stock; 1 tbsp flour; ½ - ¾ cup light cream (or milk); ½ tsp salt; ¼ tsp pepper; ¼ tsp nutmeg; 150 g bread flour; 15 g sugar; 2/3 tsp dry active yeast; ½ cup cream of mushroom soup (warm); 1 packet (6g powdered mushroom stock (purchase some here)); 20 g unsalted butter (cold and cut into cubes)

By: Cayla Gallagher

Published: October, 9 2015 Last Updated: September, 19 2022

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Creamy Mushroom Soup and Mushroom Buns

Course breakfast

Cuisine american

Ingredients

Creamy Mushroom Soup

½ tbsp butter
8 ounces button mushrooms sliced
1 large garlic clove minced
2 tbsp finely chopped onions
splash of white wine I used cabernet sauvignon
2 tbsp butter
2 tbsp flour
2 cups chicken stock
1 tbsp flour
½ – ¾ cup light cream or milk
½ tsp salt
¼ tsp pepper
¼ tsp nutmeg

Mushroom Buns

150 g bread flour
15 g sugar
2/3 tsp dry active yeast
½ cup cream of mushroom soup warm
1 packet 6g powdered mushroom stock (purchase some here)
20 g unsalted butter cold and cut into cubes

Instructions

To make the mushroom soup:

Melt ½ tbsp butter in a large pot over medium heat. Add the onions, garlic and mushrooms. Add a splash of white wine and sautee until the mushrooms are fully cooked, 10-15 minutes.
In a small pot set to medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and stir until it is slightly golden. Gradually add the chicken broth. Add this to the mushroom mixture and combine well.
In a small bowl, dissolve 1 tbsp flour in half of the cream. Add the remaining cream, salt, pepper and nutmeg, then add this to the mushroom soup. Mix well and cook for 5 more minutes. If desired, puree with an immersion blender and enjoy!

To make the mushroom buns:

Place half of the bread flour and sugar in a large bowl. Sprinkle the yeast into the center and pour the warm mushroom soup on top. Mix well with a spatula.
Add the remaining bread flour, powdered mushroom stock and butter and mix well until the butter is fully dispersed.
Transfer the dough to a floured surface and knead for 10 minutes.
Place the dough into a small bowl and cover with plastic wrap. Place this bowl into a larger bowl filled with some warm water. Let the dough rise for 40-50 minutes, until it has doubled in size.
Turn the dough out onto a floured surface and divide it into 8 pieces. Cover with a damp dish cloth and let rise for an additional 15 minutes.
Roll the dough into balls and place them into a lightly floured mini muffin tin. Fill the remaining empty muffin cups with boiling water and gently slide the tin into a plastic bag. Seal the bag closed and rise for a final 30-40 minutes.
Carefully remove the muffin tin from the bag and bake the bread at 375F for 15 minutes. Let cool in the pan for 5 minutes, then transfer the buns to a wire rack. Enjoy warm or cold.

Video

Notes

Want to see more video tutorials? Check out all of my recipes here!

http://www.youtube.com/pankobunny

Keyword bread, soup

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Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.

Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.