Bread Soup (Panade) with Mushrooms, Swiss Chard, and Onions
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Requires preparation — 15 minutes. This soup truly looks homemade, especially with homemade vegetable broth. It is not recommended to use cubes or canned vegetarian broths for this recipe.
Ingredients
- Butter - 0 oz
- Country Bread - 14.1 oz
- Spanish onions - 16.9 oz
- Minced garlic - 1 tablespoon
- Swiss chard leaves - 10.6 oz
- Pickled Chanterelles - 10.6 oz
- Chicken Broth - 2 qt
- Red Grape Juice - ½ cup
- Grated Pecorino Pepato Cheese - 4.2 oz
- Olive Oil - to taste
- Honey - 1 tablespoon
- Ground Black Pepper - ½ teaspoon
- Chopped Sage Leaves - ½ teaspoon
Step by Step guide
Step 1
Cut the bread into cubes of 2.5–3 cm, rinse the Swiss chard, thinly slice the onion from root to tip, chop the garlic, cut the mushrooms into large pieces of 6 mm, prepare the broth (beef, chicken, vegetarian), chop the thyme, and grate the hard Parmesan.
Step 2
Preheat the oven to 374°F. Drizzle the bread cubes with a small amount of olive oil and sprinkle with a little salt. Spread the bread on a baking sheet and bake for 20–30 minutes or until the cubes have a nice brown color.
Step 3
Heat 2 tablespoons of olive oil and the butter over medium heat in a thick-walled six-liter pot. Add the onion and stir to coat with oil. Cook, stirring occasionally, for 10–15 minutes. If the onion starts to dry out, reduce the heat. It should begin to soften and brown slightly. Add the garlic, cook for another minute, then remove from heat.
Step 4
While the onion is cooking, heat a large skillet over medium heat. Add the sliced mushrooms without any oil until the water evaporates and they brown.
Step 5
Cut off the tough central stem from the Swiss chard leaves. Slice the leaves into strips about 2.5 cm wide.
Step 6
Set aside half of the sautéed onion from the pot. Evenly distribute the remaining onion across the bottom of the pot. Layer half of the Swiss chard and half of the sautéed mushrooms. Sprinkle with pepper, 0.5 teaspoon of salt, and thyme. Add a layer of toasted bread cubes. Top with the remaining onion, Swiss chard, and mushrooms. Finally, sprinkle with the remaining bread cubes.
Step 7
Mix the honey and wine until the honey dissolves. Pour the mixture over the bread and add the broth.
Step 8
Evenly sprinkle the grated cheese on top.
Step 9
Cover the pot with foil (not a lid) and seal the edges. Make 4–5 ventilation holes in the top. Place the pot in the oven at 356°F. Bake for 1 hour 15 minutes.
Step 10
Serve immediately, gently mixing the layers to get a bit of everything in each serving. Alternatively, let it cool, store in the refrigerator with a closed lid, then reheat over low heat without boiling.
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