Mushroom soup with crispy bacon and popcorn
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 for 2 portion(s)
• 150 g boletes (or chanterelles) / mushrooms
• ½ onion
• 2 cloves garlic
• 30 g butter
• 700 ml vegetable stock
• 1/4 teaspoon turmeric
• 1/4 teaspoon pepper
• 1 tablespoon sour cream
• 1 teaspoon horseradish
• 2 tablespoons Kikkoman Naturally Brewed Soy Sauce
To serve:
• 50 g slices smoked bacon
• 20 g popcorn
• 1 tablespoon fresh parsley
• 1 tablespoon fresh dill
• 1 tablespoon chopped jalapeno chilli pepper
Preparation
- 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.
Used products in this recipe
Ingredients for 2 portion(s)
• 150 g boletes (or chanterelles) / mushrooms
• ½ onion
• 2 cloves garlic
• 30 g butter
• 700 ml vegetable stock
• 1/4 teaspoon turmeric
• 1/4 teaspoon pepper
• 1 tablespoon sour cream
• 1 teaspoon horseradish
• 2 tablespoons Kikkoman Naturally Brewed Soy Sauce
To serve:
• 50 g slices smoked bacon
• 20 g popcorn
• 1 tablespoon fresh parsley
• 1 tablespoon fresh dill
• 1 tablespoon chopped jalapeno chilli pepper
