Mushroom soup

A highly flavoursome rustic, chunky soup seasoned with Kikkoman soy sauce to bring out the umami tastes. Leave out the bacon for vegetarians

Serves4
Preparation Time15 mins
Cooking Time25 mins

Ingredients
Method

Ingredients

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 soy sauce
1 tsp. sugar
60 g sour cream
7-8 chives

Method

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.