A creative way of serving food to your guests.
Pour 2 litres of boiling water into a large bowl and add the porcini mushrooms, leave to infuse 20 minutes.
Warm the olive oil in a frying pan and brown the beef cheeks. Transfer to a large casserole.
Soften the onions in the frying pan until golden and transfer to the casserole. Brown the butternut squash and transfer also.
Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.
Simmer gently for 3 hours with the lid slightly off, stirring occasionally and topping up with boiling water if it appears to be reducing significantly.
When the 3 hours have elapsed tip the orzo into the casserole and cook for a further 10 minutes.
Take the largest round sourdough you can find. Cut off the top and hollow out the inside.
Ladle the soup into the bread and dust the top with chopped parsley and serve.
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