A highly flavoursome rustic, chunky soup seasoned with Kikkoman soy sauce to bring out the umami tastes. Leave out the bacon for vegetarians
- Preparation Time15 mins
- Cooking Time25 mins
- 150 g onions
- 1 tsp. oil
- 200 g 3-4 different varieties of mushrooms (button mushrooms, oyster mushrooms, shiitake etc.)
- 20 g bacon rashers
- 800 ml chicken stock
- 4 tsp. Kikkoman Naturally Brewed Soy Sauce
- 1 tsp. sugar
- 60 g sour cream
- 7-8 chives
Peel the onions and cut them into thin slices. Heat up the oil in a pan. Sauté the onions until they turn golden brown.
Trim the mushrooms and cut them into approx. 3 mm thick slices. Chop the bacon and fry in a pan with the oil until crisp. Add the mushrooms and continue cooking until soft. Add the chicken stock and the sautéed onions and bring to the boil. Then season with the naturally brewed soy sauce and sugar to taste.
Put the soup into a cup (or bowl) and top with a tablespoon of sour cream. Garnish with chives.