Open in Cookpad AppCooking Instructions
- 1
First sauté the onions and garlic and set aside. Drain oil. (Optional)
- 2
In a pot, boil 100g of elbow pasta in 500ml water. Add dash of salt.
- 3
When it’s doubled its size (it will triple its size in the end), mix in the sautéed onions and garlic.
- 4
Add 750 ml water and mix the cream of mushroom soup packet. Mix well, ensure the lumps get dissolved. Drop in a couple of eggs (in shell). Bring to a light boil, covered.
- 5
When the soup is thickening and you can still see lumps, add 250-500ml more of water. Stir gently and bring to a simmer.
- 6
Check for lumps, turn off heat and set aside the pot, covered. The elbow pasta will triple it’s size after you finish the other prep.
If soup gets too thick when it’s plating time, just add a little bit of water and stir gently.
- 7
Dipping Bread:
Slice a portion of the sourdough loaf, lengthwise. Make thick (somewhat) sticks, don’t cut off the outer- that’s delicious!Top with butter and sprinkle mixed herbs on it then place it the oven toaster until lightly browned. Turn it so you brown the other side too.
Set aside.
- 8
Garnish:
Cook the bacon strips until crunchy. Set aside.Fish out the eggs, cool in water then peel off shells. Cut in half, lengthwise and set aside.
- 9
Plating:
Serve the creamy mushroom pasta soup in a bowl and submerge half an egg, flat part facing up. Then balance the dipping bread stick and bacon on the side of the bowl.Enjoy!
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