Rye Bread Soup With Cream

1. 1

   Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.

2. 2

   Bring bread and water slowly to boil and mash thoroughly with a potato masher.

3. 3

   Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.

4. 4

   Whip cream and serve on the side with soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.