Bread Soup (Panade) with Onions, Chard, and Mushrooms
- 12-14 ounces day-old rustic bread, cut into 1-inch cubes
- Olive oil
- Salt
- 1 Tbsp butter
- 2 cups thinly sliced onions (sliced vertically, from tip to root)
- 1 tablespoon minced garlic
- 6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick
- 10 to 12 ounces fresh chard, rinsed
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 cup hearty red wine
- 1 tablespoon honey
- 2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option)
- 1 cup grated Parmesan cheese
- Produce
- Chard, fresh (10 ounces)
- Cremini or button mushrooms (6 ounces)
- Garlic (1 tablespoon)
- Onions (2 cups)
- Thyme, fresh (1 1/2 teaspoons)
- Canned Goods
- Stock (2 quarts)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Honey (1 tablespoon)
- Olive oil (1)
- Salt (1)
- Bread & Baked Goods
- Rustic bread, day-old (12 ounces)
- Dairy
- Butter (1 Tbsp)
- Parmesan cheese, grated (1 cup)
- Beer, Wine & Liquor
- Red wine, hearty (1/2 cup)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published January 13, 2012 (1 year ago).
43 people saved this recipe.
