Mushroom soup with crispy bacon and popcorn

4.3 6 ratings

Total time 30 mins

5 mins preparation time

25 mins cooking time

This filling mushroom soup recipe is pure comfort in a bowl. It’s really simple to make and the crisp bacon, popcorn and herbs add extra taste and texture. The spicy kick of horseradish and jalapeno chillies will warm you on a cold day.

Ingredients

2 portion(s)

150 g

boletes (or chanterelles) / mushrooms

0.5 

onion

cloves garlic

30 g

butter

700 ml

vegetable stock

0.25 tsp

turmeric

0.25 tsp

pepper

1 tbsp

sour cream

1 tsp

horseradish

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

To serve:

50 g

slices smoked bacon

20 g

popcorn

1 tbsp

fresh parsley

1 tbsp

fresh dill

1 tbsp

chopped jalapeno chilli pepper

Nutritional facts (per portion): 1543 kJ / 369 kcal

30.2 g Fat

10.2 g Protein

16.3 g Carbohydrates

Preparation

Step 1

Clean and slice the mushrooms. In a saucepan, fry the mushrooms in butter together with the onion and finely chopped garlic. Pour in stock, season with turmeric and pepper and cook for 20 minutes. Mix the sour cream with horseradish and Kikkoman soy sauce. Add to the soup and cook for another 1-2 minutes.

Step 2

Fry or grill the bacon slices until golden brown and crisp.

Step 3

Serve the soup with bacon slices, popcorn, parsley, dill and jalapeno peppers.

Recipe-ID: 1041

Recipe as PDF

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