Mushroom and Spinach Stuffed Knödel Bread with Parmesan Cream Soup

Preheat oven to 180°C (350°F). In a large bowl, soak the bread cubes in warm milk for about 15 minutes, until softened. This infuses the bread with moisture, creating a tender base for the knödel.

Mash the soaked bread with a fork or potato masher until it forms a thick, slightly lumpy paste. Stir in the eggs, melted butter, flour, salt, and pepper. Mix well until everything is combined. The dough should be sticky but hold its shape.

In a frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. The fragrance of the onions will fill your kitchen with warmth.

Add the minced garlic and sliced mushrooms to the pan and sauté until the mushrooms are tender and slightly browned, about 8-10 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with dried thyme, salt, and pepper. Set aside to cool slightly.

Gently incorporate the mushroom and spinach mixture into the bread dough. Be careful not to overmix.

On a lightly floured surface, shape the dough into a loaf. Transfer it to a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until golden brown and cooked through. The loaf should sound hollow when tapped. Let it cool slightly before slicing.

While the bread is baking, prepare the parmesan cream soup. In a large pot, heat the vegetable broth over medium heat. Bring to a simmer.

Slowly whisk in the heavy cream and grated parmesan cheese. Continue to simmer, stirring occasionally, until the cheese is melted and the soup has thickened slightly, about 5-7 minutes. Season with salt and pepper to taste.

To serve, slice the Knödel bread into thick rounds. Ladle the warm parmesan cream soup into bowls and arrange a slice or two of the Knödel bread in each bowl. Garnish with fresh parsley and extra grated parmesan cheese. Enjoy the comforting warmth and rich flavors!

The bread is intended to be slightly soft and almost dumpling-like. It soaks up the soup beautifully creating the perfect flavour combination.