Mushroom cream soup in bread

Making bread:
1. Stir sugar or honey in half a cup of warm water;
2. Put yeast in water with sugar and leave in a warm place for 15 minutes;
3. Mix the remaining water with salt, oil and water with yeast;
4. Gradually pour the resulting water into the flour and knead a thick dough;
5. Cover the dough with a towel and put it in a warm place for an hour;
6. Divide the dough into 4 equal pieces, roll up the buns and put them in oiled molds;
7. Leave for 20 minutes for proofing;
8. Bake in an oven preheated to 200 degrees for about an hour;
9. From the finished cooled bread, carefully cut off the top and remove the crumb;
10. Before serving, bread without crumb should be put in the oven for 10 minutes for greater strength of the walls.

Soup preparation:
11. Finely chop the onion and fry lightly in oil;
12. Chop the mushrooms and add to the onion, fry until the mushrooms are ready;
13. Put pepper, salt, bay leaf, peeled and diced potatoes in a saucepan with water, cook until the potatoes are ready;
14. Take out the bay leaf and chop the potatoes with a blender together with the water in which it was cooked, or you can drain the water and pour thick cream and chop the potatoes with cream - this is for gourmets;
15. Add mushrooms to the chopped potatoes and mix everything together. The soup is ready! You can pour it into buns and serve it!

Bon appetit!