Minced cheese soup in bread

Name: Minced cheese soup in bread
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Mushrooms; 2 Onions; 2 Garlic cloves; 8 Stem(s) Thyme; 2 TABLESPOONS Oil; 400 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1 glass (400 ml) Beef stock; 4 small mixed rye breads (approx. 200 g each; alternatively one large bread); 100 g Provolone cheese (piece; alternatively mountain cheese)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Nothing here is thrown away. I bet you've never eaten meat-cheese soup like this before, have you?

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Mushrooms
2 Onions
2 Garlic cloves
8 Stem(s) Thyme
2 TABLESPOONS Oil
400 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1 glass (400 ml) Beef stock
4 small mixed rye breads (approx. 200 g each; alternatively one large bread)
100 g Provolone cheese (piece; alternatively mountain cheese)

Directions

1
For the stew, clean the mushrooms, wash if necessary and cut into slices. Peel onions and garlic and chop finely. Wash the thyme, shake dry and remove the leaves.
2
Heat the oil in a large pot. Fry the minced meat in it for about 8 minutes until finely crumbly. In the last 3 minutes fry onions, garlic and mushrooms. Season with salt, pepper and half the thyme. Dust with flour and sauté briefly.
3
Deglaze with stock and 400 ml water. Bring to the boil and simmer for about 10 minutes. Season to taste with salt and pepper.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut a lid off each loaf of bread. Scoop out breads with a spoon. Make sure that the crust is not damaged.
5
Use bread leftovers for other purposes. For example, you can pluck the inside of the bread in crumbs, roast it in a pan and sprinkle it over the soup. Or you can also dry it and knead it with minced meat to make meatballs and grind it finely for breadcrumbs and keep it dry.
6
Fill sandwiches with stew. Cut the cheese into slices and spread on the breads. Bake in a hot oven for about 5 minutes. Serve and sprinkle with the rest of thyme. Serve the rest stew with it or refill.