Mushroom soup with crispy bacon and popcorn

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
 ½ 
onion
2 
cloves garlic
30 g
butter
700 ml
vegetable stock
 ¼ tsp
turmeric
 ¼ tsp
pepper
1 tbsp
sour cream
1 tsp
horseradish

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

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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.

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

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

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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